The best version of this recipe that I tasted was shared with me by Aggi, the owner of The Cozy Nook Resort on Palolem beach in South Goa. I’m not sure if it was the slow burning sunset, the bottles of beer or the conversation of remaining longer on this paradise beach but the balance of flavours of Aggi’s chutney were well balanced and fantastic. The chutney is typically served with Portuguese inspired bread rolls, pau, a buttermilk-like soft roll. On occasion, I reduce the amount of coconut and increase the amount of coriander to make a somewhat looser chutney. I then spread it in the opening of a small fish, like red snapper, then broil or grill it for a simple meal.
Ingredients
2 cups coriander leaves
½ cup grated coconut, fresh or frozen (unsweetened desiccated can be used in a pinch)
2 green cayenne chillies
1 tbsp garlic
1 tbsp ginger
4 tbsp tamarind liquid or chutney
1 tsp jaggery or sugar
Juice of 2 limes
Salt, to taste
Instructions
Roughly chop the coriander. Place all ingredients in a blender. Puree for a minute. Scrape down the sides of the blender bowl with a spatula to incorporate all of the ingredients. Puree again. If you find that the mixture is not becoming a fine paste, add some water, a tablespoon each time, to get the ingredients to blend well. You may need to add up to 3-4 tbsp of water depending on your blender. The texture of the chutney should be similar to a pesto. Refrigerate for 2 days.
Recipe by at https://aglobalkitchen.com/2013/09/21/early-fall-harvest-meal-of-grilled-chaat-masala-corn-goan-green-coriander-and-coconut-chutney-and-kachumber-salad/