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Moringa coconut chutney

Prep Time 10 mins
Cook Time 5 mins
Course Breakfast
Cuisine Indian


  • 4 Shallots,sliced
  • 1 tsp Ginger,finey chopped
  • 2 large cloves Garlic,finely chopped
  • 2 or 3 Green chilies,chopped (according to taste)
  • 1/2 cup Moringa leaves (stems removed)
  • 1 cup Grated coconut
  • 1 generous pinch Tamarind (or according to your taste)
  • 1 Pinch Sugar
  • Vegetable oil/coconut oil as required
  • Salt to taste

For tempering

  • 1/4 tsp Mustard seeds
  • 2 Dry red chilies cut into two
  • 1 sprig Curry leaves
  • 2 tsp Coconut oil/ ghee


  • Heat oil in a pan,add the shallots,ginger,garlic and green chilies.Saute for about a minute or until the raw smell leaves.Add the Moringa leaves and stir well.Saute for about 2 minutes oruntil cooked through ,over medium flame.
    Moringa Leaves chutney
  • Add the grated coconut,tamarind,sugar ,salt and mix well.Cook for about 30 seconds or until heated through.Switch off the flame and allow to cool completely.
    moringa chutney prep
  • Transfer the moringa- coconut mix into a blender ,add some water and grind to a smooth paste.Add more water according to the consistency required.
    Drumstick leaves chutney prep
  • For tempering,heat oil in a pan.Add mustard seeds and let it splutter.Add the dried red chilies and curry leaves.Saute for few seconds and add this to the chutney.Serve with idli / dosa.
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Keyword Breakfast, Chutney