This Goan coriander chutney is fresh, herby, nutty, sweet, sour and with just the right amount of salt. You’re definitely in for a treat with this recipe.
Ways to use this Goan coriander Chutney
You can make Goan coriander chutney sandwiches for a picnic with your family. Maybe even just eat this chutney on some buttered toast. Try me, you need this recipe!
My Avozinha used to love this chutney. She’d enjoy it as a side with her plate of rice, curry and some fried fish for lunch on a sunny afternoon. All this is in the quaint little village of Agassaim where I am originally from. Oh! These little joys of life which I do miss dearly being miles away here in London.
Do you want a little fancy snack to impress your guests? Then simply add a little teaspoon full of this chutney on some salted crackers or some ritz biscuits if you are in the UK or Monaco biscuits if you are in India. I promise it will be a hit amongst your guests.
Whenever I have fresh coriander leaves and freshly grated coconut with me, I have to make this Goan coriander chutney. This chutney comes in handy on busy mornings to just make myself a couple of sandwiches to take to work. This chutney is a must-have in my refrigerator. Some butter on white bread and a humble spread of this chutney and you’ll be transported to a valley of freshness with just one bite.
You can also serve this chutney as a side dish. If you’re feeling a little fancy then make your version of Patra na Machi by simply applying this chutney on some fresh fish and steaming the fish in a banana leaf.
This Goan coriander chutney is perfect for rainy days when fresh fish isn’t available in Goa for a couple of months during the fish spawning season and also to prevent fishermen from risking their lives in wild and stormy sea waters.
The Goan Coriander Chutney Recipe
Goan Coriander Chutney
- 1 cup Freshly grated coconut
- A handful of coriander leaves and stalks
- 7-8 nos Black peppercorns
- 6 nos Garlic Cloves
- ½ nos White Onion small
- 1 tsp Cumin seeds
- 1 nos Tamarind ball small
- ½ inch Ginger
- 3 nos Green chillies
- Flaky salt to taste
- 2-3 tsp Granulated Sugar as per taste
- ¼ cup Water for grinding
- In a blender, mix together all the ingredients and blend until a smooth texture is achieved.
- Adjust more salt, sugar or spice or maybe even some sourness if preferred.
- Chill before serving.
- This chutney can be stored for up to a week.
Like Recheado masala, this is another very handy recipe to keep with you as your BFF.
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Find some of my favourite recipes for you to enjoy:
Enjoy the freshness!!
See you next time!!