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South Indian Red Coconut chutney recipe | Konkani Hing Chutney for idli, dosa, moode, khotto, etc.
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5 from 14 votes

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, etc. 
Prep Time10 minutes
Course: Breakfast
Cuisine: Mangalore, South Indian, Udupi
Diet: Gluten Free, Vegetarian
Servings: 6
Calories: 106kcal
Author: Kushi

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

Calories: 106kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 73mg | Fiber: 2g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 20mg | Calcium: 11mg | Iron: 1mg