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.
5 minutes
5 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 536 |
| Fat: | 18 g |
| Carbohydrates: | 73 g |
| Protein: | 23 g |
| Cholesterol: | 0 g |
| Sodium: | 215 mg |
| Fiber: | 4 g |
| Sugars: | 2 g |
| Calculated per serving. | |
Serves: 3
Ingredients
- 1 tsp1 tsp1 tsp Coconut, oil
- 2 whole2 whole2 whole Green Chilies
- 2 whole2 whole2 whole Shallot, chopped
- .5 cup.5 cup.5 cup Coconut, shredded
- 1 tsp1 tsp1 tsp Moringa Powder
- 1 whole1 whole1 whole Mango, small raw, peeled and chopped
- 1 pinch1 pinch1 pinch Salt, to taste
- .5 cup.5 cup.5 cup Water
- .5 tsp.5 tsp.5 tsp Mustard Seeds
- 1 whole1 whole1 whole Red Chili (Fresh Asian-style), dried
- 101010 Curry Leaves
- .25 tsp.25 tsp.25 tsp Ground Cumin, seeds
- 1 pinch1 pinch1 pinch Asafetida
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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
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