(looks for Red Bull. realises she doesn’t drink Red Bull. hands in the air like you just don’t care)
Either I needed a mighty boost of confidence for writing this recipe or I earned one after trying it myself. I cannot decide the tone I want to go for. My mother might roll her eyes at me as mother’s all do but I won’t be there to see it. I’m a thousand miles away from the land I call home. The sun’s on my side and my family is unmistakably tucking into afternoon leftovers and bread.
I’m the one who should be rolling my eyes or throwing a tantrum at my proximity to a home cooked meal. But hell, I got some skills. I can cook stuff up to. Yes, this is what I usually do. My need for a particular taste is not always in sync with Indian Standard Time. While I prefer my mother snapping a picture of a recipe from that famous blue book (if you’re Goan, you’ll know), I don’t always get my way. Especially if it’s 1.30 am.
The Internet is not always friendly too. If only all the world’s problems could be cured by the #1 most annoying search engine result allrecipes.com. Alas, it sucks. If you don’t know any better, more so.
So I did what I do best. I shut my eyes and imagined everything as it was in my family’s kitchen.
And then, this happened.
- 30 gms cilantro (or 1 American sized bunch)
- 50 gms coconut
- 1/2 small onion
- 2 cloves garlic
- 1 tsp ginger, grated
- 1 green chili, chopped (I used a Serrano pepper)
- 2 tbsp lemon juice
- 1/2 tsp sugar
- 1/4 tsp cumin powder
- 1 1/2 tbsp oil (I used peanut oil)
- 2 tsp mustard seeds
- Salt to taste
That’s all we have for today, folks. See ya next week!
Okay since you’re arm-twisting, here’s what I got for you.
Apart from the oil and mustard seeds, place all the ingredients into a blender. Fun, right? Add 2 tbsp of water to the mix and blend. If you watch closely, you’ll notice the contents coming together like a paste. Give it about 1 minute, turn it off, stir and then turn it back on. If yours isn’t yet forming into a paste, add a tbsp more of water (slowly) through the opening on top of the blender while it’s still on. The slower you go with water-addition, the less likely you are to get a watery chutney. Those are the worst! Once you’re done, scoop out the chutney in a bowl. Add salt to taste. If the chutney doesn’t have a slightly sour taste, add a bit more lemon juice.
Heat the oil on a pan and then add mustard seeds to it. I also added a sprinkle of whole cumin seeds because I felt like it. No real reason when flavour is in season. Once they start to pop, quickly take the pan off the flame and pour the mustard-y oil on top of the chutney and stir it around.
This is a pre-stirred around picture.
In Goa, we eat this on sandwiches (one side butter, other side chutney) or as a something on the side with our pulao, which I will be making this week. Hopefully I will have motherly help this time.
Though I’m sure I won’t. I guess I’ll resign myself to after-the-fact-comparisons.
There are lots of great flavors in there! I’m having a hard time imagining what this green chutney tastes like… maybe I’ll have to make it for myself to find out.
If you don’t like spicy, just knock out the seeds in the chilli. It’s not authentic like my parents make but it’s my best version of it.
OOOOH thats some seriously gorgeous green going on there!
And what blue book is that?
It’s a family heirloom that gets tattered and passed down..I think. It has GOAN DISHES written on it but I’ll give you the real name. Wait wait.
haha, you had me dying at the “allrecipes.com” sentiment! i feel the same. the recipe sounds awesome as well!