Hinga Chutney (Konkani Recipe)

Hinga Chutney is a Konkani style asafoetida flavored spicy coconut chutney goes well as a side dish with dosa, idli and also with rice.Hinga Chutney recipe is explained with method and photos.

The following ingredients are needed to prepare Hinga Chutney.

Ingredients:-

Grated Coconut. -1 cup
Dry Red chillies.- 4
Tamarind.           - a marble size
Hing powder.     -1tsp
Salt.                    - to taste

For Seasoning:-

Coconut oil.     -1tsp
Mustard seeds. -1/2tsp

Curry leaves.    - few
Hing powder.    -1/2 tsp

Dry Red chilly. - 1broken into half (optional)

Instructions and Method:-

1). Roast 4 dry red chillies in little oil.Grind grated coconut along with roasted red chillies, tamarind, hing powder and required salt to a smooth paste adding 1/4 cup of water.

2). Transfer the ground chutney paste to a serving bowl.

3). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and saute well. Add curry leaves into the pan and fry in oil for a second. Add hing powder and saute well. Switch off the flame and pour the above seasoning over the ground hinga chutney in the serving bowl.

4). You can add one broken dry red chilly half also in the seasoning along with mustard, curry leaves and hing powder and fry in oil to make the chutney more spicy.(optional)

A delicious Hinga Chutney is ready to serve as a side dish with dosa, idli or with rice.