Coriander Leaves Sweet and Tangy Gozzu /Chutney Recipe

This Coriander Leaves Gozzu is my all time favourite. It goes well with almost everything. You can use it as a dip, as a side dish for rice or have it even with your Roti. It’s a tongue tickler!

Ingredients :

  • One small bunch coriander leaves
  • 1/4 of a small coconut grated
  • 5 green chillies
  • 1 roasted dry red chilly
  • 2 tbsps Tamarind paste
  • 4 tbsps Jaggery syrup
  • Salt
  • 1 tbsp Ghee/clarified butter
  • 1 tsp mustard seeds
  • 2 sprigs curry leaves

Method :

Grind the coconut, coriander leaves, roasted red chilly, green chillies, salt, tamarind paste and jaggery syrup to a smooth paste with a little water. Tip it into a bowl. Heat ghee in a pan. Add the mustard. After it splutters add the curry leaves. Toss. Drop the seasoning into the Gozzu. Mix thoroughly.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

2 thoughts on “Coriander Leaves Sweet and Tangy Gozzu /Chutney Recipe

  1. Thank you Vinaya,every single dish reminds me of my past.Every dish is Authentic like it was done in my house. Keep it up.Is possible for you to email me your post on which I had committed?I need to preserve it for my future generation. I am not well versed in Cut-Paste etc. only if possible. Other wise forget it. Thanks a lot for everything. One more thing can you please tell me difference between Sannan and Dodd’s, my children keep asking me. Even at 70 I don’t know

    1. Thanks a bunch Maya for the kind words. Let me see if I can mail you the recipe. I myself am not very proficient in all these things as I started blogging late in life. Sannan is steamed whereas Dhoddak is roasted. The two are totally different.

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