Hirvi Chutney

Name: Hirvi Chutney
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 1 cup coriander leaves (loosely packed, washed); 0.5 cup mint leaves (loosely packed, washed); 0.25 cup coconut (fresh, grated); 2 pcs green chili (roughly chopped); 2 pcs garlic (cloves); 1 inch ginger (peeled, chopped); 1 tbsp lemon juice; 1 pinch salt; 0.5 tsp sugar; 0 water (for grinding)

RATING

4.6/5(82)

TASTE SCORE

7/10

Fresh, bright and punchy, this Maharashtrian green chutney blends coriander, mint, coconut and green chili into a smooth, lively condiment that perks up snacks, sandwiches and simple meals.

PREP

10m

COOK

SERVES

1 TBSP

32 cal

SERVINGS

METHOD · 4 STEPS

prep · ~5 min
Prepare the fresh ingredients.
Pick the coriander leaves and mint leaves, wash them well and drain thoroughly. Roughly chop the green chili, ginger and garlic so they blend easily.
mix · ~3 min
Grind the chutney.
1.Add coriander leaves, mint leaves and coconut to a blender jar.
2.Add green chili, garlic, ginger, lemon juice, salt and sugar.
3.Add a little water for grinding and blend to a smooth or slightly coarse chutney.
4.Scrape down the sides once and blend again until evenly mixed.
assemble · ~1 min
Adjust the consistency.
Check the chutney and add just a few drops more water if needed to make it spoonable. It should stay thick and bright, not watery.
serve · ~1 min
Serve the hirvi chutney.
Transfer to a small bowl and serve fresh with snacks, sandwiches, vada or bhajji.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the coriander and mint very well before blending, or the chutney will turn thin and lose its bright color.
2
Start with the least possible water; this chutney should stay thick enough to cling to vada, bhajji, or sandwich bread.
3
Blend the coconut with the lemon juice early so the chutney stays creamy and the herbs keep a fresher green shade.
4
If your green chilies are very hot, deseed one before grinding so the mint and coconut still come through.
5
Taste after blending and adjust salt and lemon together; extra lemon often sharpens the herbs more effectively than extra salt alone.
6
Store in a small airtight jar with a thin layer of lemon juice on top to help slow darkening in the fridge.
7
For sandwiches, make the chutney slightly thicker than usual so it does not soak into the bread.