Kothambari Palla gojju (coriander leaves or cilantro chutney) is a Konkani (south Indian) style chutney, made with fresh coriander leaves and a little coconut with a perfect combination of sweetness from the jaggery, spiciness (from the green and dry red chilies), sourness (from the tamarind) and salt.
A lip smacking instant gojju or chutney that will wake up your tastebuds always and which we love to enjoy with any meal, especially dal and rice!
With so many cuisines, new dishes and social media flooded with fresh ideas, a dish like this which is nostalgic, comforting and something my grandma would have made often has been pushed to the back of the food chain!
But in my house, once I make this finger licking yummy gojju, there is no stopping anyone from emptying the serving bowl! Brings back childhood memories of my mother making this and we devouring it gleefully!
(Tastes best freshly made but stores well in the fridge for a couple of days too by the way!)
Have you tried it?
Coriander Leaves Gojju
Coriander leaves are a powerhouse of nutrients. You will never find a house in India which does not store it or grow it or which does not have fresh coriander or cilantro leaves as they are called in some countries.
This herb is not just good for you, but helpful in lowering cholesterol levels, great for the digestive system, very good for kidney problems and diabetic patients, anti-inflammatory and full of many natural vitamins and minerals!!
So, nothing can deter you from making this instant chutney!
Last week, on one of our trips to the heart of the city, we came across some vendors on the roadside, selling fresh vegetables and we noticed they were packing up after the morning selling session.
My eyes fell on a huge mountain of fresh coriander leaves and we ended up buying a bagful of them!!
Whenever we have excess coriander leaves, the first dish I want to prepare is this coriander leaves gojju!!!
I love the sweet, spicy and tangy taste of the chutney and you will find me enjoying this gojju in a small bowl, even before it is served for lunch!!!
It is super easy to make!
All you need to do is blend fresh coriander leaves with a dash of grated coconut, some green chilies and/or dry red chili (according to your preference), a bit of salt, a small blob of fresh tamarind or paste and of course some sweetener , which is preferably jaggery (unrefined cane sugar).
(If you cannot get coconut, then it works without it too but I would definitely recommend it for that texture and tropical flavor!
Once ready, just temper with the ubiquitous and oomph adding south Indian tempering using oil, mustard seeds and curry leaves.
To get the authentic flavor, use coconut oil for the seasoning. If you do not have this oil, feel free to use any oil you have in your pantry.
That is it!
Enjoy this finger licking, addictive, super delicious Kothambari Palle Gojju with rice and dal or any Indian meal you love.
Trust me. Once you make this, it will be on repeat in your house often as is in mine.
Please do try this Konkani style "kothambari palla gojju" or chutney and let me know if it is as finger-licking good as I find it; great with chapatis, rice and even dosas and idlis!!
While you are here, try my other chutneys:
- Bimbul chutney
- Hing or asafoetida chutney
- Coriander or cilantro spicy chutney
- Spicy peanut chutney
- Spicy onion chutney
to name a few.
Now, let's check out my recipe shall we?
Kothambari Palla Gojju (coriander leaves sweet chutney, Konkani style)
Konkani style chutney made with fresh coriander leaves and a dash of coconut with a perfect combination of sweetness from the jaggery, spiciness (from the green and dry red chilies), sourness (from the tamarind) and salt.
Absolutely finger licking good!
Ingredients
- 2 cups packed fresh coriander leaves
- 2-3 tablespoons grated coconut fresh frozen or even desiccated
- 1-2 green chilies cut into 2 to 3 pieces
- 4 to 5 dry red chillies optional; substitute with 1 more green chili
- 1 small marble sized tamarind or 1 teaspoon tamarind paste
- ¼ to ½ cup jaggery or brown sugar adjust according to taste
- ½ teaspoon salt or to taste
For the seasoning/tempering:
- 2 teaspoons coconut oil or any cooking oil
- 1 teaspoon mustard seeds
- Few curry leaves
Instructions
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Wash, clean and chop the 2 cups packed coriander leaves roughly (it makes it easier to blend in the blender).
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In a blender jar, add the coconut (2-3 tablespoons), half of the coriander leaves, green chilies (1-2), roasted dry red chilies (4-5), tamarind (fresh or paste) and salt.
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Initially, add about ¼ cup of jaggery and blend everything (add little water, not too much) to a coarse paste. Now add the rest of the coriander leaves and jaggery if needed and blend to a fine paste.
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Taste the chutney or gojju for salt, sourness and sweetness. If needed add more jaggery ( we like it more sweeter in our house, so I add more), tamarind or salt.
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Once it becomes a fine paste, transfer to a bowl.
NOW PREPARE THE SEASONING:
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In a small saucepan, heat 2 tsp coconut oil. Once hot, add the mustard seeds (1 tsp) and when they start spluttering, add a few curry leaves, fry for a few seconds and pour over the chutney or gojju.
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Mix well and serve along with rice, dalithoy and any dry vegetable stir fry or any meal of your choice.
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It tastes good with chapattis or rotis too!!
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Enjoy and Happy Cooking/Eating!
Recipe Notes
- Make sure the cilantro or coriander leaves are fresh!
- Adjust the amount of chilies, tamarind and jaggery as per your taste.
- It is a sweet more than savory chutney, so please do not omit the jaggery!! Try not to substitute sugar for jaggery to get the authentic taste.
- Use brown sugar if you have to.
- Best eaten fresh on the same day but tastes good a couple of days later too.
- Enjoy and Happy Cooking/Eating!
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Hi! I live in Guatemala, and I really love Indian food! I'd love to give this recipe a try, however, my country is on the other side of the world. Could I try this chutney with shrimp? It really sounds delicious. Greetings from the other side of the world!
Sorry, I meant to say that since my country is on the other end of the world I wouldn't know if the chutney would be a great match with shrimp. 🙂
Also, could I substitute the curry leaves with lemon? Thank you!
This will go great with any dish! The specialty of this chutney is the fresh cilantro; you can omit the curry leaves if you cannot find them. Of course dear, you can add lemon instead of the tamarind.
Thank you for your reply!! I can't wait to give it a try!