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.
Note:
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 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.
