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.