Also Known As
- Hing Ki Chutney (हींग की चटनी) in Hindi
- Hingad Chutney (ಹಿಂಗದ ಚಟ್ನಿ) in Kannada
- Perungayam Chutney (பெருங்காயம் சட்னி) in Tamil
- Inguva Pachadi (ఇంగువ పచ్చడి) in Telugu
- Kaya Chutney (കായ ചട്ണി) in Malayalam
Ingredients for Hinga Chutney
Directions for Hinga Chutney
Fry the dry red chillies in a few drops of oil, then transfer them to a plate.
In the same pan, heat a few drops of oil and add asafoetida. Fry for 5-6 seconds, then remove from heat.
Grind the grated coconut, roasted red chillies, tamarind, roasted asafoetida, and salt with a little water to make a paste.
Transfer the mixture to a bowl and add more water to adjust the consistency to medium thick. Finally, add the seasoning and mix well.
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
Directions
Fry the dry red chillies in a few drops of oil, then transfer them to a plate.
In the same pan, heat a few drops of oil and add asafoetida. Fry for 5-6 seconds, then remove from heat.
Grind the grated coconut, roasted red chillies, tamarind, roasted asafoetida, and salt with a little water to make a paste.
Transfer the mixture to a bowl and add more water to adjust the consistency to medium thick. Finally, add the seasoning and mix well.
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.
Notes
Main Ingredients for Hinga Chutney
- Coconut: Adds a creamy, nutty base to the chutney.
- Dry Red Chillies: Provides heat and flavor. Adjust quantity based on desired spiciness.
- Asafoetida: Adds a unique, pungent flavor and helps in digestion.
- Tamarind: Adds a tangy taste and balances the chutney’s flavors.
- Oil: Used for frying the spices and making the seasoning.
- Salt: Enhances the overall flavor of the chutney.
- Water: Adjusts the consistency of the chutney.
Tips for Hing Ki Chutney
- Adjust Spice Level: You can increase or decrease the number of dry red chillies based on your heat preference.
- Consistency: If the chutney is too thick after grinding, add a little more water to achieve the desired consistency.
- Roasting Asafoetida: Be careful not to burn the asafoetida while frying; it should be lightly roasted to release its flavor.
Serving Suggestions for Hinga Chutney
Hinga Chutney pairs perfectly with idlis and dosas, making for a flavorful South Indian breakfast.
Chutney Recipe Suggestions
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