Check boxes to add ingredients to cart
When I first tasted Kudligi Nuggekai—an indigenous varietal of moringa hailing from Kudligi, Karnataka—I was enthralled by the moringa's delicately sweet notes akin to fresh blades of grass, matcha and the tiniest hint of white chocolate. I knew immediately that I wanted to add it to a chutney. Paired with fresh coconut, cilantro, green chillies and ginger, the moringa adds rich, lush notes of sweet grass and a bright, vibrant green flavor that pairs particularly well with fish and seafood.
Inspired by banana leaf-wrapped fish found in parts of South India and Sri Lanka, this recipe uses the moringa coconut chutney to dress luscious pieces of salmon, which are then wrapped in banana leaves and grilled. The chutney complements the richness of the fish, while the banana leaves bring an even more floral, herbal flavor and aroma, resulting in a show-stopping dish that is sublimely fragrant—not to mention, truly delicious. This dish is best enjoyed with your hands and plenty of piping hot short grain rice drizzled with ghee.
Psst, the moringa chutney is also stunning on its own topped with a simple tadka of coconut oil, mustard seeds, cumin and a Guntur Sannam chilli or two. Enjoy the chutney with idli(y) or dosa.