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!