Tuesday, 17 January 2017

Goan Red Coconut Chutney

This was one recipe that was handed to me just by word of mouth. I had heard so much about it, but somehow my mom never made it at home. This was made back in the good old days in my grandfather's time.

My grand Aunt used to make this chutney. Mom remembered having it and how it was made, but unfortunately didn't have any exact measurements to give me. She remembered that it was a cooked chutney, very unlike the green version. They used to carry it with them on their train holidays up north so maybe it was cooked so as to last for a longer period of time.

This is my version, going based on what she told me, with a few adjustments of my own.

Goan red coconut chutney
Goan red coconut chutney

1 freshly grated coconut
6-7 Kashmiri dry red chillies
1 " piece of ginger
5-6 cloves of garlic
salt to taste
1/2 tsp of sugar
1 tsp of tamarind paste (I use a ready Priya's one)
1 1/2 tsp of cumin seeds
1 1/2 tsp of coriander seeds
pinch of turmeric powder
1 tbsp. of coconut oil
water as required

Goan red coconut chutney
Goan red coconut chutney

In a mixer, grind the red chillies, the ginger, garlic, cumin and coriander seeds, adding a bit of water as needed to get a fine paste. Add in the sugar, salt, turmeric powder and tamarind paste. Make sure the first paste is nice and thin and smooth before you add the coconut. Add the grated coconut next.

Grind the coconut paste till you get a beautiful red thick paste. Check for seasoning.

In a small pan, add a tablespoon of coconut oil. Put the heat on medium low. When the oil is warm, add in the coconut paste and slowly add a little water at a time, till you achieve a thick gravy like consistency. Cook it for about 5 minutes and your chutney is ready to serve.

Cooking this chutney matures its flavour and complexity giving it a wonderful taste.  Store in the fridge in a glass container.

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