Mooli Leaf-Based Village-Style Chutney | Nutritious & Tasty

Mooli Leaf-Based Village-Style Chutney: Make a flavor bomb out of kitchen scraps. Made with mooli leaves, tomato, radish, and raw mango, this zero-waste chutney is tart, nutritious, and very simple to prepare. Ideal for rice, roti, or snacks.

Discover the magic of zero-waste cooking with this easy and flavorful chutney! Using fresh mooli leaves, radish, tomato, and raw mango, this recipe transforms everyday kitchen ingredients into a tangy, nutritious delight. Perfect as a side with roti, rice, or snacks, it brings the vibrant flavors of traditional Indian cuisine to your table. This chutney is a must-try for anyone who likes wholesome, home-cooked food because it is quick to prepare, healthful, and delicious. Don’t let those mooli leaves go to waste—turn them into a dish everyone will love and share with family and friends.

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Recipe: Mooli Leaves, Tomato, Radish & Mango Chutney

Mooli Leaf-Based Village-Style Chutney: Ingredients

1. Fresh mooli (radish) leaves – 1 cup (washed & chopped)
2. Radish (mooli) – ½ cup (chopped)
3. Tomato – 1 medium (chopped)
4. Raw mango – ¼ cup (chopped)
5. Green chilies – 2 (adjust to taste)
6. Garlic cloves – 3–4
7. Mustard seeds – 1 tsp
8. Dry red chilies – 2
9. Curry leaves – 8–10
10. Oil – 1½ tbsp
11. Salt – as per taste
12. Water – as needed

Method

1. Heat oil in a pan. Add mustard seeds and let them crackle.
2. Add dry red chilies, curry leaves, and garlic. Sauté until aromatic.
3. Add chopped radish and mooli leaves. Cook on medium flame until soft and reduced.
4. Add tomato and raw mango. Cook until everything turns mushy and is well combined.
5. Turn off the heat and let the liquid cool a little.
6. Blend into a coarse or smooth chutney, adding minimal water.
7. Adjust salt and spice. Serve right away or store in the fridge for up to two days.

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Mooli Leaf-Based Village-Style Chutney: Serving Suggestions

1. Serve with hot roti, paratha, dosa, or steamed rice
2. Works as a spread for sandwiches and wraps
3. Pairs beautifully with curd rice or dal-chawal