This red chutney is not as popular as the green coconut one. It is known as picnic or red chilli chutney and reminiscent of my childhood travels from Mumbai to Goa by steamer. My mother would carry rice accompanied with this red chutney, boiled eggs and her green beef. The consistency of this chutney is kept thick making it convenient to carry and serve. My favourite chutney as it is sweet and finger-licking good.
Ingredients for the chutney paste are similar to the traditional fish curry with the addition of an onion. Each spice is separately roasted before grinding them together. The ground masala is cooked in some oil, seasoned with sugar and salt. It is kept thick to avoid any spills or mishaps during transportation. An aromatic, delicious chutney which goes well with rice, nostalgic and memorable.
The chutney can be served thick like the green chutney or diluted with little water for a thick gravy. I prefer the latter the way my mother cooked the chutney. So if you are heading for a picnic this summer, don't forget to carry the red chutney. As the ingredients are roasted, it keeps well withstanding the heat. No wonder, she made this chutney for our long travels when insulated food containers or coolers were not around.
Ingredients for the chutney paste are similar to the traditional fish curry with the addition of an onion. Each spice is separately roasted before grinding them together. The ground masala is cooked in some oil, seasoned with sugar and salt. It is kept thick to avoid any spills or mishaps during transportation. An aromatic, delicious chutney which goes well with rice, nostalgic and memorable.
The chutney can be served thick like the green chutney or diluted with little water for a thick gravy. I prefer the latter the way my mother cooked the chutney. So if you are heading for a picnic this summer, don't forget to carry the red chutney. As the ingredients are roasted, it keeps well withstanding the heat. No wonder, she made this chutney for our long travels when insulated food containers or coolers were not around.
Goan Red Chutney
(Serves 6)
Ingredients:
1 cup fresh grated coconut
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
3 large cloves of garlic
5 dried red Kashmiri chillies
1 small onion (sliced)
a small ball of tamarind
2 1/4 cups water
a pinch of bouillon cube
1 1/2 teaspoons sugar
3 tablespoons oil
salt
Method:
In a skillet, separately dry roast coconut, coriander seeds, cumin seeds, garlic, onion and red chillies. (Do not burn while roasting.)
Grind the roasted ingredients along with turmeric powder, tamarind and 2 cups water to a fine paste.
Heat oil in a pan and fry the ground masala on low heat for 3 to 4 minutes. Add 1/4 cup water (after passing it through the blender jar used for grinding). The consistency of the gravy will be thick.
Simmer on low heat for few minutes till you see oil rise to the top. Season with sugar, a pinch of bouillon cube and salt.
Serve with rice and protein of your choice.
Note:
(Serves 6)
Ingredients:
1 cup fresh grated coconut
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
3 large cloves of garlic
5 dried red Kashmiri chillies
1 small onion (sliced)
a small ball of tamarind
2 1/4 cups water
a pinch of bouillon cube
1 1/2 teaspoons sugar
3 tablespoons oil
salt
Method:
In a skillet, separately dry roast coconut, coriander seeds, cumin seeds, garlic, onion and red chillies. (Do not burn while roasting.)
Grind the roasted ingredients along with turmeric powder, tamarind and 2 cups water to a fine paste.
Heat oil in a pan and fry the ground masala on low heat for 3 to 4 minutes. Add 1/4 cup water (after passing it through the blender jar used for grinding). The consistency of the gravy will be thick.
Simmer on low heat for few minutes till you see oil rise to the top. Season with sugar, a pinch of bouillon cube and salt.
Serve with rice and protein of your choice.
Note:
- This chutney is sweet, add sugar as desired.
- If you are used to adding ginger and peppercorns in the traditional fish curry, you may roast these two ingredients and include them in the spice paste.
