Hinga Chutney is a popular Konkani recipe. In Konkani, hingu means asafetida. This chutney is a coconut based chutney which has a good flavor induced by the addition of roasted asafoetida. This chutney is commonly served with idlis and dosas.
Ingredients:
Procedure:
Ingredients:
- Grated Coconut, Fresh/ Frozen- 2/3 cup
- Dry Red Chilli- 4-6
- Asafoetida- 1/4 tsp
- Tamarind- A small piece
- Oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Curry leaves- Few
- Salt- To taste
Procedure:
Fry the dry red chillies in few drops of oil. Then transfer it to a plate.
Then in the same pan, add few drops of oil and add heat it. Then add asafoetida and fry for 5-6 seconds. Remove from heat.
Now grind the grated coconut, roasted red chillies, tamarind, roasted asafoetida and salt along with little water, to get a paste (not too fine).
Then in the same pan, add few drops of oil and add heat it. Then add asafoetida and fry for 5-6 seconds. Remove from heat.
Now grind the grated coconut, roasted red chillies, tamarind, roasted asafoetida and salt along with little water, to get a paste (not too fine).
Transfer the mixture to a bowl. Add more water to adjust the consistency (I made it medium thick). Finally add the seasoning and mix well.
For Seasoning- Heat oil and then add mustard seeds. Once it starts to splutter, add curry leaves and turn off the heat. Add this to the chutney. Hinga Chutney is ready!!
Serve it along with idli, dosa. Above measurement serves 2-3 people.
Serve it along with idli, dosa. Above measurement serves 2-3 people.
Simple and best side for idli or dosa
ReplyDeleteThanks Anu and Coral :-)
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