Nov 21, 2006
Asafoetida/Hing chutney is a perfect dish to go with Dosa or idlis, a special treat for the hing lovers. Its also easy to make and a fool proof chutney. There is very less chance that you will goof up with it.
1 cup shredded coconut
2-4 dry red chillies
small piece tamarind
small piece hing or 1/4 tsp hing powder
Heat a tsp of oil and roast red chillies in it. If you are using solid hing then fry the hing in oil along with the chillies. Grind coconut, tamarind and red chillies into a smooth paste. When almost done add roasted solid hing and continue to grind. Transfer to a bowl. Make a seasoning of mustard and curry leaves and garnish the chutney. If using hing powder, add the hing to the seasoning instead of grind it.
Konkanis usually make coconut masala/maasolu. If you often make the coconut, tamarind and red chillies paste, then make some extra and store in the freezer. You can later defrost and add roasted hing and convert it to hing chutney.