Hirvi Chutney
A vibrant and spicy green chutney from Maharashtra, made with fresh cilantro, coconut, and green chilies. This zesty condiment, also known as 'Olya Naralachi Chutney', is the perfect accompaniment to vada pav, bhajis, and other savory snacks.
For 4 servings
4 steps. 5 minutes total.
- 1
Step 1
- a.Prepare the Chutney Base
- b.Thoroughly wash the coriander leaves and tender stems. Roughly chop them.
- c.In a blender or food processor jar, combine the chopped coriander, fresh grated coconut, green chilies, ginger, garlic, and cumin seeds.
- 2
Step 2
- a.Blend to a Coarse Paste
- b.Add the lemon juice, sugar, and salt to the blender jar.
- c.Add 2-3 tablespoons of water to help with grinding.
- d.Blend the mixture into a thick, slightly coarse paste. Scrape down the sides of the jar periodically. Add a little more water, one teaspoon at a time, only if necessary to get the desired consistency. Avoid making it too runny.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.Transfer the blended chutney to a serving bowl.
- c.Heat the vegetable oil in a small pan (tadka pan) over medium heat.
- d.Once the oil is hot, add the mustard seeds. Wait for them to splutter and pop, which should take about 30-40 seconds.
- e.Turn off the heat and immediately add the hing. Swirl the pan for a few seconds to infuse the flavor into the oil.
- 4
Step 4
- a.Combine and Serve
- b.Carefully pour the hot tempering over the chutney in the bowl. You will hear a sizzling sound.
- c.Mix the tempering into the chutney until well combined.
- d.Let it rest for 5 minutes for the flavors to meld. Serve fresh with your favorite snacks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh, vibrant green coriander leaves with their tender stems.
- 2Fresh coconut provides a superior taste and texture. If using desiccated coconut, soak it in 2-3 tablespoons of warm water for 10 minutes before blending.
- 3To prevent the chutney from darkening, add the lemon juice while blending. It helps retain the bright green color.
- 4For a nuttier flavor, you can lightly toast the cumin seeds in a dry pan before adding them to the blender.
- 5Adjust the consistency based on what you're serving it with. A thicker chutney is great for sandwiches, while a slightly thinner one works well as a dip.
Adapt it for your goals.
With Peanuts
Add 2 tablespoons of roasted, unsalted peanuts while blending for a thicker, nuttier chutney, similar to the one served with sabudana vada.
With MintWith Mint
Incorporate 1/4 cup of fresh mint leaves along with the coriander for a refreshing twist.
No Garlic VersionNo Garlic Version
For a Jain or Sattvic version, simply omit the garlic cloves. The chutney will still be delicious.
Spicier KickSpicier Kick
For an extra fiery chutney, use a spicier variety of green chilies like Thai chilies, or add a small piece of a very hot chili.
Why this is on our healthy list.
Rich in Antioxidants
Coriander, ginger, and garlic are loaded with antioxidants that help fight free radicals in the body, reducing oxidative stress and supporting overall health.
Aids Digestion
Ingredients like ginger, cumin seeds, and hing are well-known in Ayurveda for their digestive properties. They can help stimulate digestive enzymes and reduce bloating.
Boosts Immunity
Garlic contains allicin and lemon juice is rich in Vitamin C, both of which are known to strengthen the immune system and help the body fight off infections.
Provides Healthy Fats
The fresh coconut in the chutney is a good source of medium-chain triglycerides (MCTs), a type of healthy fat that can provide quick energy.
Frequently asked questions
One serving of Hirvi Chutney (approximately 1/4 cup or 68g) contains around 70-85 calories, primarily from the coconut and oil.