Why you’ll love this

A bright, tangy chutney made with moringa for a fresh, nutritious twist — perfect with idli, dosa, sandwiches or as a dip.

Ingredients

• moringa powder – 2 tsp powder
• Fresh coriander leaves – 1/2 cup
• Fresh mint leaves – 1/4 cup (optional)
• Green chillies – 1–2 (adjust)
• Roasted peanuts or grated coconut – 3 tbsp
• Garlic clove – 1 small (optional)
• Lemon juice – 1 tbsp
• Salt – to taste
• Oil for tempering + mustard seeds, curry leaves (optional) – 1 tsp oil, 1/2 tsp mustard seeds

Step-by-step

1. Step 1: If using fresh leaves, blanch moringa leaves in hot water for 30 seconds and drain (skip if using powder).
2. Step 2: In a blender, combine moringa (blanched or powder), coriander, mint (if using), green chillies, roasted peanuts/coconut and garlic. Grind to a coarse paste, adding lemon juice and salt.
3. Step 3: Adjust consistency with a little water if needed and taste; add more lemon or salt as preferred.
4. Step 4: For extra aroma, heat 1 tsp oil, crack mustard seeds and curry leaves, pour over the chutney (tempering). Serve fresh.

Pro tips

• If using moringa powder, start with 2 tsp — powder is concentrated and a little goes a long way.
• Roasting the peanuts lightly enhances nuttiness; substitute with dry roasted chana dal for a lighter option.
• Store in an airtight jar in the fridge for up to 3 days; add lemon when serving to brighten flavours.

Nutrition (per serving ≈ 2 tbsp)

• Calories: ~45 kcal
• Protein: ~1–2 g
• Carbs: ~3–4 g
• Fat: ~3–4 g (depends on nuts/oil)

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