Other Drumstick/Moringa leaves recipes you can find from my blog are drumstick leaves paratha, moringa rice, moringa Dal, moringa raita.
Ingredients
Here is the list of ingredients to make Moringa coconut chutney.
Moringa Leaves - Use fresh moringa leaves. Coconut - Freshly grated coconut works best for this chutney. However, you can also use frozen coconut or unsweetened desiccated coconut flakes. Ginger - Use fresh ginger for the best flavor. Green Chili - I used 3 Thai green chili for the heat, you can increase or decrease it according to your preference. Tamarind - Adds tanginess to the moringa chutney. You can also use store-bought tamarind paste if that is what you have. Tempering - Optional. Mustard seeds, cumin seeds, curry leaves, and oil are used for this tempering.
How to Make Moringa Coconut Chutney
Add one teaspoon of oil to a pan, add the green chilies and moringa leaves, and saute for a minute until the leaves wilt. Dont overcook. Keep aside. In a blender, take shredded coconut, roasted green chilies-moringa leaves mixture, tamarind, ginger, salt, and blend into a smooth paste by adding ½ cup of water. Transfer to the serving bowl. Pour the tempering. Drumstick leaves coconut chutney is ready. Serve with dosa, idli, or chapati.
Serving Suggestions
Serve Moringa coconut chutney with idli, upma, dosas, paniyaram, uttapam, poori, or chapati.
Storage Suggestions
You can store this Drumstick leaves Coconut Chutney in an airtight container for up to 2-3 days in the refrigerator.
Variations & Tips
More Chutney Recipes
Coconut Chutney Mint Peanut Chutney Walnut Chutney Ridge gourd Chutney Onion Chutney Raw Mango chutney Tomato Chutney
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