Mango moringa chutney is a vegan, healthy Indian condiment made with raw mangoes and moringa powder (or moringa leaves). It is easy to make and can make a delicious dip, especially for south Indian breads like idli/dosa. The chutney can be made versatile, as a spread or mix it with rice and enjoy!
Make a delicious, healthy chutney in 15 minutes
Once in a while, a recipe hits home bringing back all the memories you have grown up with. I would like to classify this as one of those, because these are some of the favorite flavors that I grew up with.
This mango moringa chutney uses grated coconut, raw mangoes and organic moringa powder blended and seasoned with spices to make a thick, delicious tangy chutney that, to be honest, I wouldn’t restrict to my south Indian breads. Why not as a spread for wraps? This delicious condiment can be as versatile as your heart desires.
What is Moringa?
Moringa is a tree native to India, that has been used in traditional medicine for thousands of years. Moringa leaves are considered highly nutritious. I have seen the leaves and pods being used in many Indian recipes. According to this Healthline article, they are rich in antioxidants, which reduce oxidative stress responsible for many diseases. Moringa is also rich in nutrients and in western countries it is available as dietary supplements, both in capsule or powder form.
What should I use? Moringa Powder or Moringa leaves?
For this recipe I used moringa powder as it is much more convenient but sometimes I can also find organic moringa leaves. If you find stripping the leaves off the moringa stem time consuming, you can use moringa powder as there is less work involved.
Where can I find Moringa leaves/ Powder?
You can normally find moringa leaves at an Indian store. I use the Kuli Kuli Brand of organic moringa powder.
Their moringa leaves are sourced from small family farms that meet high standards for quality. Kuli Kuli is a mission-driven business that utilizes moringa to drive sustainable economic growth and nutritional security in the communities they source from. If you want to know more, read here.
Step by step method to make mango moringa chutney
Blend shredded coconut, green chilies, curry leaves, moringa powder, chopped raw mango, shallots, salt and 1/2 cup water in a high speed blender till the mixture is a smooth paste.
Heat 2 tsp. of coconut oil in a pan for tempering. Add in the mustard seeds and once they pop, add the rest of the curry leaves, dried red chilly and a dash of dash of asafoetida. Add the chutney to the pan, mix well and turn off the heat.
Enjoy the chutney with Indian breads or rice
Moringa mango chutney
Mango moringa chutney is a vegan, healthy condiment that is tangy, super delicious and is perfect as a dip to Indian breads, or can be had with rice. It takes just 10 minutes to make this healthy, delicious chutney.
Ingredients
- 1 tsp. coconut oil
- 2 green chilies
- 2 shallots chopped
- 1/2 cup shredded coconut
- 1 tsp. moringa powder
- 1 small raw mango, peeled and chopped
- salt to taste
- 1/2 cup water
- 1/2 tsp. mustard seeds
- 1 dried red chilly
- 10 curry leaves
- 1/4 tsp. cumin seeds
- a dash of asafoetida
Instructions
Blend shredded coconut, green chilies, 5 curry leaves, moringa powder, mango, shallots, salt and 1/2 cup water in a high speed blender till the mixture is a smooth paste.
Heat 2 tsp. of coconut oil in a pan for tempering. Add in the mustard seeds and once they pop, add the rest of the curry leaves, dry red chili and a dash of asafoetida. Add the chutney to the pan, mix well and turn off the heat. (Optional, you can also add chopped coriander leaves as a garnish)
Enjoy the chutney with Indian breads or rice
Notes
Thaw the frozen coconut before grinding to get the consistency right. If in a time crunch, Add hot water while blending, or microwave the frozen coconut for a few seconds.
If you don't have moringa powder, you can also stir fry 1/2 cup moringa leaves in oil, until they wilt and add the wilted leaves along with the other ingredients to the blender.
Remove or avoid seasonings like curry leaves and red chili if you want to use as a spread
If you liked this tropical fruit chutney, you should check out this jackfruit-based recipe too!
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