{"id":1589,"date":"2026-06-26T18:02:50","date_gmt":"2026-06-26T12:32:50","guid":{"rendered":"https:\/\/veenapatwardhan.com\/pat-a-cake\/?p=1589"},"modified":"2026-06-26T18:02:50","modified_gmt":"2026-06-26T12:32:50","slug":"goanredchutneyrecipe","status":"publish","type":"post","link":"https:\/\/veenapatwardhan.com\/pat-a-cake\/2026\/06\/26\/goanredchutneyrecipe\/","title":{"rendered":"Goan Red Chutney Recipe"},"content":{"rendered":"

Red Coriander Seed Chutney<\/strong><\/h2>\n

Here\u2019s 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.<\/p>\n

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.<\/p>\n

You might also be interested in this chutney\u2019s more famous cousin \u2013 the Goan green coconut chutney<\/a> made with coriander leaves instead of coriander seeds. And do check out another spicy and sweet Goan dish \u2013 Goan prawn masala<\/a>. You\u2019ll love it.<\/p>\n