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Goan · Indian

Goan green chutney (coconut-coriander chutney)

Vegetarian

Fresh coconut and a big bunch of coriander ground with green chilli, ginger, garlic, tamarind and a touch of sugar into a thick, vivid-green paste. The Goan chutney for sannas, poi and pao, and the filling of chutney sandwiches and chutney pattice.

Goan green chutney (coconut-coriander chutney) is a Goan condiment from India, ready in about 15 minutes and made with coconut and coriander leaves. It serves 8 and is rated beginner to cook.

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Prep
15 min
Cook
0 min
Total
15 min
Serves
8
Level
Beginner
Calories
76

Ingredients

8 servings (about 30 g)

Equipment

Method

  1. Step 1

    Soak the tamarind (opens in a new tab) in 30 ml of the water for 10 minutes, then squeeze and discard any fibres. Meanwhile grate the coconut (opens in a new tab) and wash and chop the coriander.

    Grating on a box grater
    How it looks · Photo: Klaus Nielsen on Pexels

  2. Step 2

    Put the coconut (opens in a new tab), green chilli (opens in a new tab), ginger, garlic (opens in a new tab), tamarind (opens in a new tab) water, sugar (opens in a new tab) and salt into the blender (opens in a new tab) and grind to a fine, moist paste.

    Spices being ground in a mortar and pestle
    How it looks · Photo: https://kaboompics.com/ on Pexels

  3. Step 3

    Add the coriander and blend in short bursts, adding the rest of the water a spoonful at a time, until thick, smooth and bright green. For sandwiches it should spread like butter; for sannas, loosen it a little more.

  4. Step 4

    Taste: it should be fresh, hot and faintly sweet-sour. Adjust salt, sugar (opens in a new tab) and tamarind (opens in a new tab) and chill until needed.

    • 1 min

About this dish

Origin
Goa, India · Commonly attributedMade in both Catholic and Hindu Goan homes and at Goan bakeries and tea shops. The souring varies (tamarind, lime or vinegar) and some homes add mint or cumin; this follows the common coconut-coriander-tamarind version.More food from India
Dish
Breakfast · Snack · Lunch · Condiments, chutneys & relishes · Dips & spreads
Cooking method
Blended, No-cook
Taste
herby, fresh, creamy, sweet & sour
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
Worked out from the ingredients. How labels work
Good for
Everyday · Freezer-friendly
Cook more with
Coconut · Coriander leaves · Green chilli · Fresh ginger · Garlic · Tamarind
Techniques
Wet grinding · Emulsification

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

76 kcal per serving

Calculated

1 serving ≈ 31 g · recipe makes 8

Where the energy comes from

  • Protein 4%
  • Carbohydrate 25%
  • Fat 71%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy76 kcal242 kcal
Protein0.9 g2.9 g
Carbohydrate5 g16 g
Net carbohydrate3 g9.6 g
Sugars2.3 g7.5 g
Added sugars0.6 g2 g
Fibre2 g6.4 g
Fat6.3 g20.3 g
Saturated fat5.6 g17.8 g
Trans fat——
Cholesterol0 mg0 mg
Sodium202 mg646 mg
Salt equivalent0.5 g1.6 g
Vitamins & minerals per serving
Potassium
125 mg
Calcium
11 mg
Iron
0.7 mg
Magnesium
10 mg
Vitamin A (RAE)
26 µg
Vitamin C
6 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
10 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • A small piece of tamarind keeps the green colour better than a lot of lime juice.
  • Freeze flat in a zip bag and break off pieces as needed.

Common mistakes

  • Too much water: chutney sandwiches go soggy.
  • Grinding the coriander for too long, which dulls the colour.

Serve with

  • Serve with sannas, poi or pao, with Goan chutney pattice and chops, or spread in buttered bread for Goan chutney sandwiches at weddings and tea parties.

Food safety

  • Fresh coconut chutney spoils quickly; refrigerate within 2 hours of making.
  • Herbs and greens carry soil; wash them in several changes of water because this chutney is not cooked.

Storage

  • Refrigerate covered for up to 2 days; freeze for up to 1 month.

Variations

  • Mint chutney (Goan): Replace a third of the coriander with mint for chutney with cutlets and chops.
  • Vinegar chutney: Use 1 tbsp Goan coconut-toddy vinegar instead of tamarind for a sharper Catholic-style chutney that keeps a day longer.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Goes with

Recipe DNA

How this dish is built

Customise in Sauce & Drizzle

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Coconut, freshly grated (about half a coconut)150 g
  • Tamarind, seedless, soaked 10 min in 2 tbsp of the water8 g
Used in steps 1, 2

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

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