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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.
Prepare the Chutney Base
Blend to a Coarse Paste
Prepare the Tempering (Tadka)
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.
This maharashtrian recipe takes 15 minutes to prepare and yields 4 servings. At 93.82 calories per serving with 2.18g of protein, it's a beginner-friendly recipe perfect for condiment.
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Combine and Serve
Add 2 tablespoons of roasted, unsalted peanuts while blending for a thicker, nuttier chutney, similar to the one served with sabudana vada.
Incorporate 1/4 cup of fresh mint leaves along with the coriander for a refreshing twist.
For a Jain or Sattvic version, simply omit the garlic cloves. The chutney will still be delicious.
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.
Coriander, ginger, and garlic are loaded with antioxidants that help fight free radicals in the body, reducing oxidative stress and supporting overall health.
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.
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.
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.
One serving of Hirvi Chutney (approximately 1/4 cup or 68g) contains around 70-85 calories, primarily from the coconut and oil.
Yes, Hirvi Chutney is quite healthy. It's packed with vitamins and minerals from fresh coriander, ginger, and garlic. The coconut provides healthy fats. It's a flavorful, low-calorie way to enhance your meals.
You can store Hirvi Chutney in an airtight container in the refrigerator for up to 4-5 days. The color may darken slightly over time, but the taste will remain good.
Yes, this chutney freezes well. Pour it into an ice cube tray, freeze, and then transfer the cubes to a freezer-safe bag. It can be stored for up to 2 months. Thaw as needed.
Bitterness can sometimes occur if the coriander stems are too mature and fibrous, or if the chutney is over-blended, which can break down the seeds and release bitter compounds. Use tender stems and blend in short bursts.
This versatile chutney is a classic accompaniment for Maharashtrian snacks like Vada Pav, Kothimbir Vadi, Batata Vada, and Bhajis. It's also great as a spread for sandwiches or a dip for dhokla and samosas.
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