Hinga Chutney | Coconut Asafoetida Chutney: A Konkani Recipe

I have been meaning to try this Konkani recipe for Hinga Chutney for a while now. I love both the main ingredients of this chutney Coconut and Asafoetida. This chutney is different from the usual variations of Coconut Chutney; be it the simple Coconut Chutney for Idli and Dosa, the Coconut Garlic Chutney used with Mysore Masala Dosa, or the Coconut Fried Dal Chutney that tastes great with Medu Vada.

Coconut Asafoetida Chutney | Hinga Chutney from Konkan
Coconut Asafoetida Chutney | Hinga Chutney from Konkan

 

What I love about the Hinga Chutney is the strong flavour of hing that comes through. Hing or Asafoetida is very commonly used in Indian cooking (especially in dal) and is a great digestive agent. Less commonly known are its use in treating high blood pressure and as a blood thinner.

Anyway, I love the taste of Hing and so this recipe for Hinga Chutney, which is an integral part of Konkani cuisine, is very popular with me. 🙂

How to Make Konkani Hinga Chutney

Time: 10 Mins

Makes: 1 Cup

Serves: 6 to 8

Ingredients

  1. Grated Coconut – 3/4 Cup
  2. Red Chillies – 3 or 4 (Byadgi will give you a nice red colour)
  3. Hing – 1/2 tsp + 1 pinch
  4. Tamarind – 1/2″ ball
  5. Mustard Seeds, Rai – 1/2 tsp
  6. Oil – 1 tsp
  7. Curry Leaves – 4 to 6
  8. Salt to Taste

Method to Make Hinga Chutney

  1. Dry roast the red chillies.
  2. Grind the red chillies, coconut, tamarind, 1/2 tsp hing, and salt with some water to a smooth paste.
  3. Remove the Hinga Chutney into a bowl.
  4. Heat the oil.
  5. Add mustard seeds and wait till they splutter.
  6. Turn off the heat.
  7. Add a pinch of hing and curry leaves to the hot oil.
  8. Mix well.
  9. Add the tempering to the chutney.
  10. Enjoy the Hinga Chutney with Idlis or Dosa.

Tips

  • I did not have Byadgi chillies at home, so I used 1 Large Kashmiri Chilli and 2 Large Pandi Chillies. I got the colour and the heat. 🙂
  • I love the taste of hing and so am generous with it. Reduce the hing to 1/3 tsp if you so wish but then remember this is a Coconut and Asafoetida chutney.
  • I used coconut oil for tempering.