Name: Coriander Leaves Gojju recipe by Vanitha Bhat at BetterButter
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 4
Ingredients: 2 cups packed coriander leaves; 3 tablespoons grated coconut; 2 green chillies, cut into 2 to 3 pieces; 4 to 5 dry red chillies, lightly roasted in a little oil; 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; For Seasoning or Tempering:; 2 teaspoons coconut oil; 1 teaspoon mustard seeds; Few curry leaves

Ingredients Serving: 4

2 cups packed coriander leaves
3 tablespoons grated coconut
2 green chillies, cut into 2 to 3 pieces
4 to 5 dry red chillies, lightly roasted in a little oil
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
For Seasoning or Tempering:
2 teaspoons coconut oil
1 teaspoon mustard seeds
Few curry leaves

Instructions

Wash, clean and chop the coriander leaves roughly (it makes it easier to make a paste in the blender)
In a blender jar, add the coconut, half of the coriander leaves, green chillies, roasted red chillies, tamarind and salt.
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 blend to a fine paste.
Taste the chutney or gojju for salt and sweetness. If needed add more jaggery ( we like it more sweeter in our house, so I add more) or salt. Once it becomes a fine paste, transfer to a bowl.
Now, prepare the seasoning: In a small saucepan, heat the coconut oil. Once hot, add the mustard seeds and when they start spluttering, add the curry leaves, fry for a few seconds and pour over the chutney.
Mix well and serve along with rice, dal and any vegetable stir fry. It tastes good with chapattis or rotis too!!

Similar Recipes