Hinga Chutney | Konkani Coconut and Hing Chutney | Coconut and Asafoetida Chutney
I absolutely love this hing-laden coconut chutney from Konkani cuisine. The hing or asafoetida lends this Hinga Chutney its name and punch. Just what you need as an accompaniment for idli or dosa.
Ingredients
- 1/4 Cup Grated Coconut (~ 40 gms)
- 2 Bydagi Red Chillies (Gives the red colour; See Notes)
- 1 Spicy Dry Red Chilli
- 1/4 tsp Hing, Asafoetida, Inguva
- 1/4" ball Tamarind
For Tempering
- 1/2 tsp Oil (Coconut oil, preferred)
- 1/4 tsp Mustard Seeds, Rai
- 1 Pinch Hing, Asafoetida, Inguva
- 4 to 6 Curry Leaves
- Salt to Taste
Instructions
- Over medium flame, dry roast the red chillies till they start to change colour.
- Grind the roasted red chillies, coconut, tamarind, 1/4 tsp hing, and salt with some water to a smooth paste.
- Remove the Hinga Chutney into a bowl.
The Tempering
- In a ladle, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add a pinch of hing and curry leaves to the hot oil.
- Add the tempering to the chutney and mix well.
- Enjoy the Hinga Chutney with Idlis or Dosa.
Notes
- If you do not have Byadgi chillies at home, try using Kashmiri Chillies. These chillies are low on heat but high on colour. The red colour of the chutney is from these chillies.
- If you use kashmiri chillies, then you may want to use 2 spicy red chillies because Kashmiri chillies are not as spicy as Bydagi chillies.