Dedicating this post to my loving dad Victor Basilio de Silveira who passed away peacefully early Thursday morning. I was in two minds to blog this post today. He would be 90 this coming April. As I head back tomorrow to Goa for 2 weeks I will miss hearing my papa say as I walk through the front door “Bai ja veio” (baby have you come).
Goan coriander/cilantro chutney is nothing like the cilantro chutney you may have eaten at the Indian restaurant. If you are a Goan who grew up eating this chutney than no other compares to this light fluffy tangy and sweet tasting chutney.
It’s a popular everyday recipe that is made to make quick sandwiches for snack or kids lunch boxes with just bread, butter and chutney. It is also an all time favorite for birthday parties, picnics as it’s one of the easy recipes. It is vegan and kid friendly.
Serving Size: 2 cups
1 fresh cilantro/ coriander bunch with trimmed stalks
1/2 a small onion
2 garlic cloves
1 nickel sized tamarind
2 tbsp of warm water
1.5 cup of thawed frozen grated coconut.
1 green jalapeno/ chilli
1 tsp of sugar
1/2 tsp of sea salt ( or salt according to your taste)
Soak the tamarind in warm water for 2-5 minutes. In a blender first add the coconut then coriander/cilantro, followed by garlic, jalapeno, soaking tamarind and finally the onion, sugar and salt. If you follow the order it will be easier to grind the chutney to a fine paste.
Once done store it in a plastic container up to 2 weeks in the refrigerator.
Goan Corned Beef and Cucumber Club Sandwich
Vegetarian Club Sandwich
On a side note I would like to apologize about my gibberish post on Monday, that was my 4-year-old son trying to be smart on my computer when I was not in the room.