Moringa Leaves Chutney – A nutritious and flavorful chutney made with roasted moringa leaves, dals, nuts, and spices — a perfect blend of health and taste in every spoonful.
Moringa leaves, also known as drumstick leaves, are often called a superfood — and for good reason. Rich in vitamins, minerals, and antioxidants, these tiny green leaves are a powerhouse of nutrition. In traditional Indian homes, moringa leaves have long been used in curries, sabzi, stir-fries, and chutneys for their health benefits and earthy flavour.
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About Moringa Leaves Chutney
Today, I’m sharing a delicious and wholesome Moringa Leaves Chutney recipe — a perfect blend of health and taste. This chutney is not just another condiment; it’s a nutrient-rich accompaniment that pairs beautifully with rice, dosa, or chapati. It’s also shelf-stable for up to a month when stored in the refrigerator — making it ideal for busy days.
Why You’ll Love This Chutney
Nutrient Rich – Moringa leaves are loaded with iron, cslciuma nd vitamin C
Protein-rich – the combination of dals.peanuts, flax seeds and sesame seeds make this chutney protein dense.
Flavourful & Aromatic – Dry red chillies, roasted coconut, garlic and tamarind add a burst of flavour to every bite.
Perfect for meal prep – It stays good for weeks – great to have on hand for quick meals.
Recipe Card
Moringa Leaves Chutney
Ingredients
- 2 cupsof Moringa leaves, washed
- 2 tbsp chana dal
- 2 tsp udad dal
- 3 tbsp peanuts
- 2 tbsp flax seeds
- 1 tbsp sesame seeds
- 1 tsp oil
- 5 to 6 dry red chillies
- 3 tsp coriander seeds
- 1 tbsp cumin seeds
- ¼ cup grated dry coconut
- 7 to 8 cloves of garlic
- a marble sized ball of tamarind
- salt
Instructions
- Heat a pan and add moringaleaves. Sauté along with a few curry leaves until the leaves wilt and lose their moisture. Remove and set aside.
- In the same pan, dry roast chana dal,urad dal, and peanuts until golden.
- Add flax seeds and sesame seeds, and roast for a minute.
- Add 1 tsp oil to the pan. Fry dry red chillies, coriander seeds,and cumin seeds for a few seconds until aromatic.
- Add grated dry coconut and sauté lightly.
- Then add garlic cloves and tamarind, and roast for a minute.
- Allow all the roasted ingredients to cool completely.
- Transfer them to a mixer jar,add salt, and blend to a semi-coarse powder.
- Store the chutney in an airtight container. It stays fresh in the refrigerator for up to 1 month.
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