COCONUT CHUTNEY (with Hing)

Hing Chutney or in a typical Mangalorean style, “hinga chutney” is a Konkani chutney with coconut, dry red chillies and hing (a strong spice used in Indian cooking; a little goes a long way), traditionally served with dosas or idlis.

Hing or asafoetida is a unique smelling spice (a dried and powdered resin from a tree) distinct in its pungent odor, but a pinch of this imparts a divine smell in Indian dishes which we love!!

In addition to being added to chutneys and dals (lentils) like dalithoy and other dishes with legumes and grains, it has medicinal properties too. It has digestive properties, is anti-flatulent, hence added typically with dishes using potatoes, cabbage, lentils or legumes, anti microbial etc.

Normally, whenever we have our South Indian breakfast, deciding which chutney to make is the most important discussion!! Typically we serve any coconut chutney (coconut-onion chutney, coconut-coriander chutney, peanut chutney, molaga podi, garlic chutney etc.) as a dip for idlis/dosas etc.

But hing chutney is one of our favorites!! The flavor and smell of the hing or asafoetida powder, gives this chutney a pleasant and distinct taste which we savor. It is totally vegan, without any onions or garlic and a lip smacking easy condiment/chutney to have with any Indian breakfast!

All you need are a few ingredients available in most Indian kitchens:

Coconut - freshly grated is best but frozen will do too.

Dry red chilies (easily available in any Indian store or online). I have used two varieties here; the hot variety (a couple) and also the ones that imparts this beautiful color to any curry, byadgi red chilies or even Kashmiri red chili! If you cannot find these, just stir in Kashmiri red chili powder while blending, works just good too.

Urad dal -split white lentils or black gram dal which not only adds texture but imparts a lovely aroma to the chutney.

Hing or Asafetida powder - the key ingredient in this chutney. I have added both the lentils and hing in the chutney while blending as well as in the seasoning of mustard seeds and curry leaves. But, if you cannot find or do not like the aroma of hing, use some dry coriander seeds (about 1 teaspoon) instead.

Just roast hing with urad dal and add to coconut, tamarind and roasted dry red chilies while blending. Give it a seasoning or "tadka" of mustard seeds and curry leaves with some hing and viola....Konkani style hingwala coconut chutney is ready to be enjoyed with dosas, idlis (steamed Indian savory rice-lentils cakes), upma, with rice-lentil pongal etc.!

We thoroughly enjoyed this lip smacking and finger licking chutney with some fluffy, soft and delicious idlis (savory urad dal-rava/semolina steamed cakes) for a fantastic and healthy beginning to our day!

Here are some more varieties of chutney you will love:

Do give this hingwala chutney a try and do not forget to rate and leave a comment below. If you make this, give me a shout out on Instagram using the tag #curryandvanilla16! Enjoy Friends!

Lets see how to make this:

Yum

Coconut Chutney (with hing)

Prep Time: 10 minutes

Serving Size: 4-6

A lip smacking coconut chutney with hing and red chilies with a dash of tamarind; perfect with dosas, idlis, in sandwiches etc.

Ingredients

1 cup grated coconut, fresh or frozen
4 to 5 dry red chilies
1/4 teaspoon tamarind paste or a small ball of tamarind
¼ teaspoon hing or asafoetida powder
½ teaspoon urad dhal/split white lentils
1 teaspoon oil (preferably coconut oil)

FOR THE SEASONING/TEMPERING/TAKDA:

2 teaspoons coconut oil (or any odorless oil)
½ teaspoon mustard seeds
8 to 10 curry leaves
Pinch of hing powder

Instructions

TO MAKE THE CHUTNEY:

In a small pan, heat the 1 teaspoon of oil and fry dry red chilies for a few seconds. Remove to a blender jar and then add the urad dhal and hing to the same pan until it sizzles and urad dhal turns light brown. Do not let the urad dhal turn too brown (or the chilies to fry too much) or they will turn bitter.
Add this along with the coconut and tamarind into the blender jar. Blend/grind with some salt to a smooth paste using some water. Transfer to a serving bowl. Add more water to get the consistency you like.

TO MAKE THE TADKA OR TEMPERING:

Heat coconut oil and add the mustard seeds. When they start spluttering add the hing and curry leaves and saute for just a few seconds. Add this to the chutney.
Mix well, adjust the salt and serve fresh with idlis, dosas, adai, or any other variety of dosas or idlis.

Notes

Adjust the amount of red chilies according to personal taste. If you cannot find dry red chilies, use red chili powder (also called Kashmiri red chili powder).

Make it as thin or as thick as you like.

If using frozen coconut, use hot water to make the chutney.

Instead of hing, you can add coriander seeds in the chutney; this tastes amazing too!

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