Moringa Mango Chutney

Key Ingredients & Substitutions

Moringa Leaves: Fresh moringa leaves are the star here! If they’re not available, spinach or kale can be a good substitute, though the flavor will be different. Moringa adds a unique nutritional punch, so I recommend seeking it out if you can!

Mango: Ripe mangoes add natural sweetness. If mangoes aren’t in season, you could use a ripe peach or even apples for a different twist. Adjust the sweetness based on the fruit you use!

Dried Red Chilies: These give the chutney its heat. If you prefer less spice, you can reduce the number or use chili flakes instead. For a milder option, consider paprika or bell peppers.

Mustard Seeds: They provide a lovely crunch and flavor when bloomed in oil. If you don’t have them, cumin seeds can work as a substitute, although the taste will change slightly.

How Can I Get the Right Texture for My Chutney?

Achieving the perfect texture comes down to how you blend the ingredients. Here’s how to get it just right:

• After cooking, let the mixture cool slightly before blending to avoid steam buildup in your blender.
• Pulse to a coarse paste, adding a little water only if necessary. Remember, chutney should be thick!
• For added flavor, consider reserving some of the seasoning mixture and mixing it in afterward for a more robust taste.

Getting the texture right will make your chutney stand out, so take your time during this step!

Moringa Mango Chutney

Ingredients You’ll Need:

• 1 cup fresh moringa leaves, washed and roughly chopped
• 1 medium ripe mango, peeled and diced
• 1 small onion, chopped
• 2-3 dried red chilies (plus extra for tempering)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp chana dal (split chickpeas)
• 1 tsp urad dal (split black gram)
• 1 tsp tamarind paste (or 1 tbsp fresh tamarind pulp)
• 1 tsp jaggery or brown sugar (adjust to taste)
• 2 tbsp oil (preferably mustard oil or vegetable oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp turmeric powder
• 1/2 tsp red chili flakes (optional, for garnish)

How Much Time Will You Need?

This chutney takes approximately 20 minutes to prepare. It’s a quick and easy recipe that bursts with flavor, perfect for adding a spicy twist to your meals!

Step-by-Step Instructions:

1. Start with Tempering:

Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and let them splutter for a few seconds to release their flavors into the oil.

2. Add the Spices:

Next, toss in the cumin seeds, chana dal, urad dal, and dried red chilies. Fry them for about a minute until the dals turn golden and aromatic, filling your kitchen with a lovely scent!

3. Sauté the Onions:

Now, add the chopped onions to the pan and sauté until they turn translucent, about 2-3 minutes. This adds a nice base flavor to your chutney.

4. Combine with Moringa:

Mix in the chopped moringa leaves, turmeric powder, and salt. Cook this mix for 3-4 minutes until the moringa wilts and any moisture evaporates, intensifying the flavors.

5. Add the Mango:

Incorporate the diced mangoes, tamarind paste, and jaggery into the pan. Cook for another 3-4 minutes until the mango softens beautifully.

6. Blend It Up:

Remove the pan from heat and let the mixture cool slightly. Then, transfer everything to a blender or food processor and pulse it into a coarse paste. If it’s too thick, add a little water, but keep it thick!

7. Tempering for Flavor:

In a small pan, heat the remaining 1 tablespoon of oil and add dried red chilies and a pinch of mustard seeds for extra flavor. Pour this tempering over your blended chutney for a final touch of richness.

8. Garnish and Serve:

If you like, you can garnish your chutney with red chili flakes for a little kick. Serve your Moringa Mango Chutney with rice, flatbreads, grilled meats, or as a tasty dip.

Enjoy this vibrant, nutritious chutney packed with fresh moringa goodness and the sweet tang of mango!

Can I Use Frozen Moringa Leaves?

Yes, you can use frozen moringa leaves! Just make sure to thaw them completely and squeeze out any excess moisture before adding them to the recipe. Frozen leaves may be a bit softer, but they will still provide great flavor.

What Can I Substitute for Tamarind Paste?

If you don’t have tamarind paste, a mix of equal parts lime juice and brown sugar can be used as a substitute. This will provide a similar tangy-sweet flavor. Adjust the amounts to suit your taste if needed!

How Long Can I Store Leftover Chutney?

You can store leftover Moringa Mango Chutney in an airtight container in the refrigerator for up to one week. Just give it a good stir before serving, as some separation may occur. You can also freeze it for up to three months, making it easy to save for later!

What Dishes Pair Well with Moringa Mango Chutney?

This chutney pairs wonderfully with rice dishes, flatbreads like naan or roti, and grilled meats. It’s also great as a dipping sauce for appetizers or alongside a cheese platter for a unique twist!