How do I keep the chutney bright green?

Dry the washed herbs thoroughly, add the lemon juice while blending, and chill it soon after making. Excess water and long exposure to air can dull the color.

Can I make hirvi chutney ahead of time?

Yes, but it tastes freshest the day it is made. Refrigerate in an airtight container and stir before serving if it settles slightly.

What can I serve this chutney with?

It pairs especially well with vada, bhajji, pakora, sandwiches, dosa-style snacks, and simple dal-rice meals that need a sharp, fresh side.

Can I use desiccated coconut instead of fresh coconut?

Fresh coconut gives the best texture and sweetness, but desiccated coconut can work if soaked briefly in a little warm water before blending.

How spicy should this chutney be?

It depends on the chilies used, but the heat should support the coriander and mint rather than overpower them. Start moderate and add more if needed.

Home / Recipes / maharashtrian / Hirvi Chutney

maharashtrianEasyveganvegetariangluten freedairy free

Hirvi Chutney

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.