I love Hing chutney with Idli 🙂 I cannot imagine to make anything else when i make idlies in my kitchen. I love the flavour of hing and the roasted green chillies gives a very very different taste to the chutney all together. This chutney is very common in a Mangalorean Konkani house hold. The versions might differ though.
Hing/Asafoetida is widely used for digestion problems including intestinal gas, upset stomach and irritable colon. A tsp of hing with a cup of buttermilk can act wonders and help you cope with the problems written above 🙂
This recipe is different from the other chutnies. We roast hing and green chillies first in little oil and then proceed to the grinding step
This chutney goes very well with Idlies and Dosas. You can have a look at the Soft Idlies post i have written.
Grated coconut – 1 cup
Hing/ Asafoetida paste – 1/4 tsp
Green Chilly – 4
Salt to taste
Mustard seeds – 1 tsp
Curry Leaves – 1 spring
Coconut oil -2 tsp
- First in a small pan heat oil
- Add slit chillies to it and asafoetida paste and fry for few seconds or till the hing paste dissolves in the hot oil.
- Switch off the gas and add 2 tbsp of grated coconut to this and saute
- Transfer it in a mixer jar and also the remaining grated coconut and grind to a smooth paste using little water.
- Transfer it in a bowl and mix salt.
- For seasoning, Heat a tsp of oil in a small pan.
- Add mustard seeds to it. once they crackle add curry leaves
- Top it on the chutney and mix well.
- Serve with idly or dosa
- If you do not have hing paste you can use the powdered form. In that case, add 1 tbsp of powder. Because usually the store bought powder ones are not pure form of hing.
- Adjust the quantity of chillies according to your spice handling level.
- You can replace the coconut oil with any oil of your choice but the best result is with the coconut oil only 🙂