Goan Red Chutney Recipe

Red Coriander Seed Chutney

Here’s a spicy, sweet, and tangy Goan Coriander Seed Chutney, a delicious but forgotten family favourite that you simple must try. The main flavour comes from the coriander seeds. If stored properly, it keeps good for 2-3 days even without refrigeration. In the old days it was used while travelling or making long journeys, say from Bombay to Goa.

Also called red chutney, this coriander seed chutney goes well with steamed rice. But you could also have it with chapati. Add some vegetable and the protein of your choice, like boiled egg, like they did in the old days, and you could enjoy a simple, but tasty meal. It has perfect balance of spicy, sweet, and tangy flavours. Let me show you how to make it.

You might also be interested in this chutney’s more famous cousin – the Goan green coconut chutney made with coriander leaves instead of coriander seeds. And do check out another spicy and sweet Goan dish – Goan prawn masala. You’ll love it.

Ingredients

Small ball of tamarind

¼ cup coriander seeds

1 tsp oil

6 tbsp grated fresh coconut

2 tsp cumin seeds

6 dry red chillies (not kashmiri chillies)

5 medium-size cloves garlic

1-inch piece ginger, sliced

1 tsp peppercorns

1 tbsp sugar

½ tsp salt

½ tsp turmeric powder

1 tbsp oil (coconut oil or any cooking oil)

A few curry leaves (Optional)

Procedure

1. Soak the tamarind in a little hot water.
2. Add ½ tsp oil, any cooking oil, to a pan and roast the coriander seeds till they change colour. Keep these aside.
3. Add another ½ tsp of oil to the pan. Roast the coconut till it is pale brown. Add in the cumin seeds, broken up dry red chillies, peppercorns, garlic, and ginger. Roast everything for around 1-2 minutes. Let the mixture cool a little.
4. Grind the roasted coriander seeds as finely as you can.
5. Add the other roasted ingredients to it. Grind for a minute.
6. Add ¼ cup water, and half of the tamarind extract, sugar, and salt and turmeric powder. Grind again.
7. Taste and add as much of the tamarind extract asyou need to get a balanced, spicy, sweet and tangy taste. Add a little chilli powder if you want it to be spicierand a little more salt if needed.
8. Add a little more water to adjust the texture of the chutney. It should be wet but not runny.
9. Heat 1 tbsp oil. Throw in the curry leaves, and quickly add in the chutney. Cook the chutney for a minute or two. The cooking in oil step gives the chutney its longer shelf-life.

Enjoy!