Hing Chutney with Coconut

Hing Chutney1

Hing Chutney or in a typical Mangalorean style, “hinga chutney” is a Konkani chutney using 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) and other dishes with legumes and grains, it has medicinal properties too. It has digestive properties, is antiflatulent, hence added typically with dishes using potatoes, cabbage, lentils or legumes, anti microbial etc.

Normally, whenever we have our South Indian breakfast (idlis or dosas), deciding which chutney to make is the most important discussion!! They will be served with typically any coconut chutney (coconut-onion chutney, coconut-coriander chutney, chutney powder, garlic chutney etc.), same goes with the dosas. But hing chutney is one of our favorites!! The flavor and smell of the hing or asafoetida, gives this chutney a pleasant and distinct taste which we savor. It is totally vegan.

Hing Chutney with Coconut

Ingredients

  • 1 cup grated coconut, fresh or frozen
  • 4 to 5 dry red chillies
  • 1/4 teaspoon tamarind paste or a small ball of tamarind
  • ¼ teaspoon hing or asafoetida
  • ½ teaspoon urad dhal
  • 1 teaspoon oil
  • For the seasoning or tempering:
  • 2 teaspoons oil
  • ½ teaspoon mustard seeds
  • 5 to 6 curry leaves
  • Pinch of hing

Instructions

  1. In a small pan, heat the 1 teaspoon of oil and fry dry red chillies for a few seconds, and then add the urad dhal and hing till it sizzles and urad dhal turns light brown. Do not let the urad dhal turn too brown or the chillies to fry too much or they will turn bitter.
  2. Add this to the coconut and blend with some salt in the blender along with the tamarind to a smooth paste with some water. Transfer to a serving bowl.
  3. To temper:
  4. Heat the oil and add the mustard seeds. When they start spluttering add the hing and curry leaves and sauté for a few seconds. Add this to the chutney.
  5. Mix well, adjust the salt and serve fresh with idlis, dosas, adai, or any other variety of dosas or idlis.
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Note:

This hing chutney a classic accompaniment with a typical Mangalorean dosa – Urad- maida dosa but tastes good with any other dosa or idli.

For the authentic Mangalorean flavor, use only coconut oil.

Adjust the quantity of red chillies to suit your level of spiciness.

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