Red Coconut Chutney | Konkani Hing Chutney 

Red Coconut Chutney (Hing Chutney) is a simple and easy-to-make recipe that can be prepared in less than 10 minutes. Serve this chutney for breakfast with dosa, idli, moode (khotto), etc. 

Recipe card

Red Coconut Chutney | Konkani Hing Chutney

Kushi

Red Coconut Chutney (Hing Chutney) is a simple and easy-to-make recipe that can be prepared in less than 10 minutes. Serve this chutney for breakfast with dosa, idli, moode, etc. 

5 from 14 votes

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Prep Time 10 minutes mins

Course Breakfast

Cuisine Mangalore, South Indian, Udupi

Servings 6

Calories 106 kcal

Equipment

• ▢
  Mixie jar / Blender

Ingredients

  

1x2x3x

• ▢ ¾ cup Grated coconut
• ▢ 2 to 3 Dry red chile use kashmiri or byadgi. This gives color to the chutney. You can even use chile powder
• ▢ 5 to 6 Cashews
• ▢ ¼ to ½ teaspoon Asafoetida / Hing adjust based on how mild or strong hing is
• ▢ Salt to taste

For the tempering

• ▢ 1 tablespoon Coconut oil or Vegetable Oil
• ▢ 1 teaspoon Mustard seeds
• ▢ 1 teaspoon Urad dal optional
• ▢ 1 teaspoon Chana dal optional
• ▢ 6 Curry leaves
• ▢ Pinch of hing powder optional

Instructions

 

• In a mixie jar or blender, add grated coconut, dry red chile (or chile powder), cashews, hing, and salt to taste and blend it to a smooth paste, adding a little water as needed. Let this chutney be of medium consistency. Transfer this to a bowl.
  ¾ cup Grated coconut, 2 to 3 Dry red chile, 5 to 6 Cashews, ¼ to ½ teaspoon Asafoetida / Hing, Salt
• Heat oil in a pan. Add mustard seeds, and when they start to splutter, add urad dal and chana dal and saute till they become golden in color. Now add curry leaves and hing and switch off the flame.
  1 tablespoon Coconut oil or Vegetable Oil, 1 teaspoon Mustard seeds, 1 teaspoon Urad dal, 1 teaspoon Chana dal, 6 Curry leaves, Pinch of hing powder
• Add this tempering to the chutney and mix well.
• Serve and enjoy.

Notes

• You can substitute red chile with red chile powder(1 ½ tsp).
• Vary the amount of red chile, chilli powder, or cayenne powder depending on the heat you can handle.
• The amount of hing in the recipe varies based on how strong or mild the hing is.
• You can use fresh/dry or frozen coconut in the recipe. This tastes the best when freshly grated coconut is used.
• If you do not like the crunch, simply skip urad dal and chana dal. 

Nutrition

Calories: 106kcalCarbohydrates: 4gProtein: 1gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 4mgPotassium: 73mgFiber: 2gSugar: 1gVitamin A: 82IUVitamin C: 20mgCalcium: 11mgIron: 1mg

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About hing chutney

The flavor of the hing (asafoetida) is the highlight of this chutney, and thus, it is called hinga chatni in konkani. Nothing can beat classic and steaming hot idli, or kotto drizzled with coconut oil and served with this chutney. Another best combo is with mushti polo (dosa).

This is also called red coconut chutney. Red doesn't mean the chutney is spicy. The addition of dry red chilies adds that color. This chutney is very flexible, and all the ingredients can be adjusted to taste. Hing chutney is also prepared during fasting as hing is the best substitute for onion and garlic.

Ingredients

Coconut: Traditionally, all coconut chutneys are made using fresh grated coconut. But if unavailable, you can use dry or frozen ones.

Hing: Also avaialble as asafoetida. I generally use powder form. If using a solid one, take a pinch and dilute it in 2 tablespoon hot water and then use it in chutney.

Red chilies: any dry red chiles can be used for color and spiciness. You can even substitute it with red chile powder.

Tempering: Use mustard seeds and curry leaves, and if you love the crunch, add urad dal and chana dal.

Step-by-step instructions

• In a mixie jar or blender, add grated coconut, dry red chile (or chile powder), cashews, hing, and salt to taste and blend it to a smooth paste, adding a little water as needed. Let this chutney be of medium consistency. Transfer this to a bowl.
• Heat oil in a pan. Add mustard seeds, and when they start to splutter, add urad dal and chana dal and saute till they become golden in color. Now add curry leaves and hing and switch off the flame.
• Add this tempering to the chutney and mix well.
• Serve and enjoy. 

Tips

• You can substitute red chile with red chile powder(1 ½ tsp).
• Vary the amount of red chile, chilli powder, or cayenne powder depending on the heat you can handle.
• The amount of hing in the recipe varies based on how strong or mild the hing is.
• You can use fresh/dry or frozen coconut in the recipe. This tastes the best when freshly grated coconut is used.
• If you do not like the crunch, simply skip urad dal and chana dal. 

More chutney recipes

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Note: We originally posted this Konkani hinga chutney recipe in Feb 2016. It has now been modified in Dec 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.