Hinga Chutney ( Asafoetida chutney)  

Posted by Foodie in

What you will need:
Coconut - fresh/frozen - 3/4 cup
Fried dry red chillies (sukki mirsang) - 4
Asafoetida - a pinch (1/4 tsp if using powder)
Tamarind - size of chana

For seasoning:
Mustard seeds - 1 tsp
Curry leaves - 1 strand
Oil - 1 tsp

How to prepare
Heat 1/2 tsp oil in a small pan. Add the asafoetida. Fry for around 10 seconds and keep aside.
Grind coconut, red chillies and tamarind into a smooth paste. Add the asafoetida and grind again.
Heat the remaining oil in the same pan. Add mustard seeds. When the seeds crackle, add the curry leaves. Keep aside the seasoning for a couple of minutes to cool and then pour over the chutney.
Add water to get the desired consistency. This chutney can be served with dosa and idlis.

This entry was posted on Tuesday, May 26, 2009 at Tuesday, May 26, 2009 and is filed under . You can follow any responses to this entry through the comments feed .


Post a Comment

Find Recipes