Moringa Chutney

Heat coconut oil in a pan and add cumin seeds until they sputter.

Add garlic, ginger, and green chili; sauté for 1 minute until fragrant.

Stir in moringa leaves and roasted coconut, cooking until the leaves wilt, about 3 minutes.

Transfer the mixture to a blender, add lemon juice, salt, roasted cumin powder and coriander; blend until smooth, adding a splash of water if needed to reach desired consistency.

Taste and adjust seasoning, adding more salt or lemon juice as preferred.

Transfer the chutney to a serving bowl, drizzle a little extra coconut oil on top for shine.

Serve with samosas, pakoras, or as a spread on whole‑grain toast.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.