This Moringa Mango Chutney is a fun and tasty blend of sweet mangoes and healthy moringa leaves. It’s colorful, zesty, and perfect for adding a kick to your meals!
I love spreading it on sandwiches or using it as a dip for chips. It makes everything taste a little more exciting, don’t you think? 😄 It’s so easy to whip up, too!
Key Ingredients & Substitutions
Moringa Leaves: These leaves are packed with nutrients. If you can’t find fresh moringa, consider using spinach or kale as a substitute. They’ll alter the flavor slightly but will still create a yummy chutney!
Raw Mango: The tanginess of raw mango is key. If out of season, go for green apples or unripe peaches for a similar sourness, just adjust the quantity to taste!
Coriander Leaves: Fresh coriander adds a nice herbal note. If you’re not a fan or don’t have any, parsley could work, though it has a different flavor profile.
Green Chilies: Spice level matters! Adjust the amount based on your heat preference. You can substitute with jalapeños if needed, or skip them entirely for a milder chutney.
Dal Mixture: Chana dal and urad dal give texture and nuttiness. If these are hard to find, you can omit them or use split peas as a substitute.
How Do I Get the Right Texture for My Chutney?
Getting the perfect texture takes a little attention but is straightforward. After sautéing the moringa and other ingredients, here’s how to make it smooth yet slightly chunky if you prefer:
- When blending, don’t rush! Pulse it a few times first to check the consistency.
- If it’s too thick, gradually add a little water while blending until it reaches your desired thickness.
- For a coarser chutney, blend for a shorter time and leave some pieces intact.
Finding the right balance is key, and it can be adjusted each time based on your ingredients!
How to Make Moringa Mango Chutney
Ingredients You’ll Need:
For the Chutney:
- 1 cup fresh moringa leaves, cleaned and chopped
- 1 cup ripe raw mango, peeled and chopped
- 1/4 cup fresh coriander leaves
- 2-3 green chilies, chopped (adjust to taste)
- 1/2 tsp turmeric powder
- 1 tsp salt (adjust to taste)
For Tempering:
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 1 tbsp chana dal (split chickpeas)
- 1 tbsp urad dal (split black gram)
- 1 tbsp oil (preferably mustard oil or vegetable oil)
- 1-2 dried red chilies
Extras:
- 1 tsp jaggery or brown sugar (optional, for balance)
- 1 tbsp lemon juice (optional for freshness)
How Much Time Will You Need?
This Moringa Mango Chutney takes about 15 minutes to prepare and another 10 minutes to cook and blend. Altogether, in just under 30 minutes, you’ll have a delicious, fresh chutney to elevate your meals!
Step-by-Step Instructions:
1. Start with Tempering:
Begin by heating the oil in a pan over medium heat. Next, add the mustard seeds, cumin seeds, and fenugreek seeds. Allow these seeds to splutter and release their aromatic flavors, which will take just a minute or so.
2. Roast the Dal:
Add the chana dal and urad dal to the pan. Roast them together until they turn golden brown, stirring occasionally to prevent burning. Once done, remove the pan from the heat and set the tempering aside to cool.
3. Sauté Moringa Leaves:
In the same pan, add the chopped moringa leaves and sauté for 2-3 minutes until they soften slightly. This will enhance the flavors of the chutney. Remove the leaves from the heat and let them cool.
4. Blend Everything Together:
In a blender, combine the sautéed moringa leaves, chopped raw mango, coriander leaves, green chilies, the roasted dal and seeds mixture, turmeric powder, salt, and if you’re using it, the jaggery or brown sugar. Blend until smooth or leave it slightly coarse based on your preference. If the mixture is too thick, add a little water to achieve the desired consistency.
5. Prepare the Final Touch:
Pour the blended chutney into a serving bowl. For a delightful tempering, heat a small amount of oil in a pan, add the dried red chilies and a pinch of mustard seeds, and let them splutter. Pour this tempering over your chutney for extra flavor.
6. Garnish and Serve:
Garnish the chutney with fresh coriander leaves and drizzle with lemon juice if desired. This chutney pairs beautifully with rice, dosa, idli, or simply serves as a zesty dip!
Enjoy your fresh, tangy, and nutritious Moringa Mango Chutney! It’s sure to become a favorite in your kitchen!
Can I Substitute Moringa Leaves?
Yes! If fresh moringa leaves are unavailable, spinach or kale can be good substitutes. They may slightly change the flavor, but they’ll still provide a nutritious and tasty chutney.
How Can I Adjust the Spice Level?
To control the heat, simply reduce the number of green chilies used or remove the seeds from the chilies before chopping. If you prefer a milder flavor, feel free to omit the chilies altogether.
Can I Make This Chutney in Advance?
Absolutely! Moringa Mango Chutney can be made up to 3 days in advance. Store it in an airtight container in the fridge. Give it a good stir before serving, and feel free to add a splash of lemon juice for freshness!
What Should I Serve with Moringa Mango Chutney?
This chutney is versatile! Serve it with rice, dosa, or idli for a delicious meal, or use it as a flavorful dip for chips, crackers, or fresh vegetables.
