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.
Jump to:
Recipe card
Red Coconut Chutney | Konkani Hing Chutney
Equipment
- Mixie jar / Blender
Ingredients
- 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
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
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
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.
Angie@Angie's Recipes
I would lick the whole bowl clean!!
Kushi
🙂 Thank you Angie 🙂
Rahul @samosastreet.com
I love the smell of asafoetida and your chutney looks very tempting. Mushti dosa and the hing chutney would be a great combo
Kushi
Thank you Rahul 🙂
Traditionallymodernfood
I love hing flavours always add it in my dishes.looks grt perfect with dosa
Kushi
Thank you Vidya 🙂
marcie
I love the sound of this spice! This is such a comforting meal!
Kushi
Thank you Marcie 🙂
Deepa - Veg Indian Cooking
Hing powder improves digestion. I love chutney and this recipe sounds great to me.. And it looks very tempting and delicious.. I will try to make this chutney very soon. 🙂
Kushi
Thank you Deepa 🙂