Moringa Leaves Chutney Recipe

5 from 1 vote

This flavorful Moringa leaves chutney can be enjoyed with rice, bread, or even as a dip for snacks.

Prep Time10

Cook Time15

Total Time25

Course: Condiment, Side Dish

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 321kcal

Heat a tablespoon of oil in a pan and add chana dal, cumin seeds, and urad dal. Saute over medium heat until urad dal turns golden brown.
2 teaspoon chana dal, ½ teaspoon cumin seeds, 1 tablespoon oil, 2 teaspoon urad dal
Add chopped garlic and sliced green chilies and cook for a minute.
3 garlic cloves, 4 green chilies
Add onions and tomatoes and cook until they turn soft.
1 onion, 2 tomatoes
Add the drumstick leaves, tamarind pulp, and salt. Cook over low flame until the leaves wilt down.
4 cup Moringa leaves, 1 tablespoon tamarind, salt t o taste
Allow the mixture to cool down, then blend it into a smooth paste using a blender or food processor.
In another pan, heat 1-2 teaspoon oil and add mustard seeds, red chili and curry leaves.
1 teaspoon mustard seeds, 6 curry leaves, 1 red chili
Once they start to splutter, add the blended chutney and cook over low heat for 5-6 minutes.
Serve your delicious moringa leaves chutney with hot rice or chapati.

If you don't have tamarind, you can use lemon juice as a substitute.
Adjust the number of green chilies according to your preferred level of spiciness.
You can also add grated coconut while blending for a creamier texture.
Instead of red tomatoes, use green tomatoes for a tangier taste.