Hinga Chutney For Dosa And Idli - GSB Konkani Recipe | Amchi Vasari

Hinga Chutney(asafoetida chutney)

Hinga chutney is made by roasting asafoetida paste or resin in little coconut oil and blending it with grated coconut and red chili. You can also use asafoetida powder - tips are given in the notes. This chutney pairs best with urad dal dosa, idli or steamed idli wrapped in jackfruit leaves. Follow the step-by-step process to make this perfect hinga chutney recipe at  home.

Other Chutney Recipes:

1. Coconut Chutney
2. Hinga/Asafoetida Chutney
3. Piyava/Onion Chutney
4. Alle/Ginger Chutney

Note:

1. If you are using asafoetida powder, at the end of tempering add it to the hot oil and turn the flame off. Do not heat it for long as it turns black and bitter.
2. If you like white color chutney then skip the red chilli.
3. If you like red chutney then follow the methods as mentioned below.

Serves: 2

Ingredients:

1. Coconut oil - 2 tsp
2. Asafoetida paste - a pinch
3. Byadgi red chilli - 1 (2 gram)
4. Green chilli - 1 (3 gram)
5. Fresh grated coconut - 70 gram
6. Salt - 3 to 4 gram
7. Tamarind - a pinch
8. Water - 50 ml to grind
9. Water - 50 ml to wash grinder
10. For tempering
1. Coconut oil - 1 tsp
2. Mustard seeds - ¼ tsp
3. Urad dal - ½ tsp (optional)
4. Curry leaves - 1 sprig

Method:

1. In a pan, add 2 tsp coconut oil, a pinch asafoetida paste. I am using strong asafoetida paste. So adding a pinch only just for flavor. Fry in the oil till it changes it's color to light golden brown. If you burn the asafoetida paste chutney will taste bitter. Transfer it into a plate.
2. Add green chilli and byadgi chilli fry for a minute. The green chilli color changes and red chilli puffs up. Turn the flame off.
3. In a grinder, add grated coconut, fried chilli, fried asafoetida, a pinch of tamarind, Salt to taste, pour 50 ml water and grind to fine paste.
4. Transfer the chutney masala into a bowl, wash the grinder by adding 50 ml water and add it to the chutney. Adjust the consistency.
5. For tempering, heat oil in a pan, add coconut oil, mustard seeds, urad dal, curry leaves. Pour the tempering to the chutney. Mix well and serve with your favorite dosa or idli.
6. Point to note: If you store the leftover chutney in refrigerator it doesn't taste good(fresh). So try to finish it.

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