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MORINGA RAW MANGO COCONUT CHUTNEY

Moringa Mango Madness: A Chutney Worth the Grind!

Moringa Raw Mango Coconut Chutney is the ultimate tangy, nutty, and iron-rich South Indian delight! This chutney blends the earthy goodness of moringa leaves, the zing of raw mango, and the richness of coconut with a fiery garlic tempering. Perfect with hot rice, idlis, or dosa, it’s a must-try recipe that adds a healthy twist to your everyday meals. No boring bites here—just bold flavors!


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Iron-rich moringa chutney made with raw mango, coconut, dal, and garlic, tempered with mustard, jeera, curry leaves, and hing for an aromatic finish.¯

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💡 Don’t Leaf It! Moringa Chutney Tips to Win Tastebuds

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For best results, use tender moringa leaves and sour raw mango for tang. Dry the moringa leaves properly before sautéing to avoid bitterness. Don’t skip the garlic tempering—it adds bold aroma and flavor. This chutney pairs beautifully with plain rice, idlis, or even as a side for chapati. Add a few mint leaves while grinding for a fresher twist or adjust chillies to suit your spice tolerance.

     Step-by-Step Recipe : Leaf It to Mango to Steal the Show!​

INGREDIENTS

For the Chutney:

1 tbsp oil

1 tbsp urad dal

2 tbsp chana dal

5 dry red chillies

5 garlic cloves

1 cup fresh coconut, chopped

2 cups fresh moringa (drumstick) leaves

1/2 cup sour raw mango, chopped

For Grinding:

1 tbsp water (or as needed)

For Tempering:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp jeera (cumin seeds)

1 dry red chilli

2 tbsp garlic, finely chopped

A handful of curry leaves

1/2 tsp hing (asafoetida)


​South Indian-style chutney with moringa leaves, coconut, and sour mango, ground into a smooth paste and topped with fiery garlic tempering.

PREPARATION STEPS

  1. ​Heat 1 tbsp oil in a pan.
  2. Add urad dal and chana dal. Fry for 1 minute on medium heat until they start turning golden.
  3. Add dry red chillies and garlic cloves. Sauté for another 30 seconds.
  4. Add the chopped coconut and fry for 1 minute.
  5. Mix in the fresh moringa leaves and sauté for 2 minutes until they wilt slightly.
  6. Add the raw mango pieces and fry for 1 more minute.
  7. Turn off the stove and allow the mixture to cool completely.
  8. Once cooled, grind the mixture to a fine paste using 1 tbsp water. Transfer the chutney into a bowl.
  9. For tempering: Heat 1 tbsp oil in a small pan. Add mustard seeds and cumin. Let them splutter.
  10. Add garlic, curry leaves, and red chilli. Sauté until garlic turns golden.
  11. Switch off the stove and add hing. Mix well.
  12. Pour this tempering over the chutney. Mix gently.

Yes, thaw them completely and dry them well before sautéing to reduce moisture and bitterness.

You can use tamarind pulp (1–2 tsp) or amchur powder (1 tsp) as a tangy substitute.

Yes! Moringa is rich in fiber and antioxidants, and this chutney uses minimal oil—making it nutritious and light.

It stays fresh for 2 days refrigerated. You can extend shelf life by avoiding water while grinding.

It’s great with hot rice, idli, dosa, pongal, and even as a spread for wraps or sandwiches!

🍋 F.A.Q. – Foodie Anxiety Quotient

(Because who has time to Google in the middle of cooking?)


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