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.
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
- Grated Coconut – 3/4 Cup
- Red Chillies – 3 or 4 (Byadgi will give you a nice red colour)
- Hing – 1/2 tsp + 1 pinch
- Tamarind – 1/2″ ball
- Mustard Seeds, Rai – 1/2 tsp
- Oil – 1 tsp
- Curry Leaves – 4 to 6
- Salt to Taste
Method to Make Hinga Chutney
- Dry roast the red chillies.
- Grind the red chillies, coconut, tamarind, 1/2 tsp hing, and salt with some water to a smooth paste.
- Remove the Hinga Chutney into a bowl.
- Heat the oil.
- Add mustard seeds and wait till they splutter.
- Turn off the heat.
- Add a pinch of hing and curry leaves to the hot oil.
- Mix well.
- Add the tempering to the chutney.
- Enjoy the Hinga Chutney with Idlis or Dosa.
- 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.