Moringa Chutney
Instructions:
1. Roast the Ingredients
- Heat oil in a thick kadhai and roast moringa leaves on low flame until crisp.
- Add chana dal and dry roast until aromatic.
- Add urad dal, coriander seeds, fenugreek seeds, and red chili powder. Roast until the dals turn golden brown.
2. Roast Sesame and Coconut
- In the same kadhai, roast sesame seeds until they start to splutter.
- Dry roast desiccated coconut until it turns light golden.
- Set all roasted ingredients aside to cool.
3. Grind the Chutney
- Once cooled, transfer the roasted ingredients to a mixer jar.
- Add salt and grind into a coarse powder.
- Add dried moringa leaves and blend into a smooth purée.
- Gradually add water while grinding for the desired consistency.
4. Store and Serve
- Transfer the chutney to an airtight container and refrigerate.
- Serve as a side with dosa, idli, or rice.
Special Comments
Moringa chutney is a powerhouse of nutrition, packed with antioxidants and vitamins. This vibrant, earthy-flavored chutney pairs well with Indian meals, adding both taste and health benefits. A must-try for those looking to incorporate moringa into their daily diet!
Moringa Chutney
Notes/ Precautions
Roast on low flame to prevent burning and retain flavors.
Cool ingredients completely before grinding for a smoother texture.
Adjust spice levels by adding more or less red chili powder.
Use fresh moringa leaves for the best taste and nutrient retention.