Ingredients for Hinga Chutney
3/4 Cup Coconut, Grated
4-6 Dry Red Chillies
1/4-1/2 Tsp Asafoetida
A small piece Tamarind
1 Tsp Oil
Water
Salt, To Taste
Seasoning
2 Tsp Oil
1/2 Tsp Mustard Seeds
1/2 Sprig Curry Leaves
Directions for Hinga Chutney
Grind the Ingredients
1
Fry the dry red chillies in a few drops of oil, then transfer them to a plate.
2
In the same pan, heat a few drops of oil and add asafoetida. Fry for 5-6 seconds, then remove from heat.
3
Grind the grated coconut, roasted red chillies, tamarind, roasted asafoetida, and salt with a little water to make a paste.
4
Transfer the mixture to a bowl and add more water to adjust the consistency to medium thick. Finally, add the seasoning and mix well.
Prepare the Seasoning
5
For the seasoning, heat oil and add mustard seeds. Once they start to splutter, add curry leaves and turn off the heat. Add this to the chutney.
Ingredients
3/4 Cup Coconut, Grated
4-6 Dry Red Chillies
1/4-1/2 Tsp Asafoetida
A small piece Tamarind
1 Tsp Oil
Water
Salt, To Taste
Seasoning
2 Tsp Oil
1/2 Tsp Mustard Seeds
1/2 Sprig Curry Leaves