Asafoetida Chutney(Hinga chutney)

Aayi makes two kinds of chutneys. One is hinga chutney and the other is alle chutney (Ofcourse she makes other chutneys also, but these two look similar). I never used to bother about which should go with what dish. But recently I am becoming specific about traditional food. So I was getting confused about these two chutneys. Yesterday while talking to Aayi, she gave me a simple answer, “make ginger chutney with anything prepared with urad daal, like dosa, idli etc and make hinga chutney with any other food like bhakri, buns etc”. Isn’t that a very clear and simple answer???. Now my basics are clear!!!.

Coconut 1 cup
Green chillies 4
Asafoetida(hingu) a pinch
Tamarind 1/2 tea spn

Grind all the ingredients with little water.

Serves : 5
Preparation time : 10min

12 thoughts on “Asafoetida Chutney(Hinga chutney)”

  1. Now this is something I have never eaten, nor heard about. I need to try this out. I love anything flavoured with asafoetida anyway.
    Btw, thanks for dropping by at my blog, Shilpa.

  2. Hi shilpa, great advice from your aayi. Here’s another variation -my family favorite – briefly roast the green chillies and the hing before ginding – delicious!

  3. Thanks. This remainds me my mother preparing.
    Believe me this can be used with IDLI too.
    My mother used fry hing little before grinding.
    Superve taste.

  4. I’m a occasional blog surfer. yesterday I met with your blog and being GSB I was happy to find so many familiar reciepies. I belong to kumta. Now I,m in Indonesia. While going through the Hinga chutney, I recalled an incident where I met with instant dinner reciepie for the surprise guest.
    One day my aayile kularche neighbour Doshi mam dropped at around 9pm on his way to Sirsi. As we had finsihed our dinner my mother was bit worried and expressed her worry to him, as preparing whole dinner would take at list an hour and he has to remain hungry till such time. To our surprise he gave this recipie to my mother and dinner was ready by 15-20 min while he kept on talking on my mothers native stories and news
    The reciepie: Sasive chutney and tamboli
    Keep rice for cooking for one person serving. Mean while
    fry One tbl spoon sasive in coconut oil [as we fry for vaghar(phonni)], grate coconut-1 cup and grind this fried sasive+ coconut+red chille 1+salt+Imli[turmarind] a little with less water. Take out this dry[low water] chutney from grinder. Wash grinder with a cup of water and collect in seperate bowl. Add a little portion of chutney to this water to make tamboli. Bring down the cooked rice.

    Serve your guest. Hope you all like this. The measurements are approximate, you can adjust as per your test of eating spicy & sour.

    1. Thanks! Superb and quick idea. Keep posting such quickies, since I’m working & often reach back late frm office and hve to find some ” quick fix” receipes for the night

  5. Hi Shilpa! I am a GSB too and love your blog. Anytime I want to cook anything amchigele, I refer to it. I was surprised to see your recipe for hinga chutney as we make it slightly different. Instead of green chillies, we add roasted red chillies. And once we grind the chutney, we put a tadka of mustard, curry leaves and some more hing. I highly recommend you to try it this way! You will love it! 🙂

  6. This blog is really nice. First I just checked how to prepare Goli Bajji which i ate in my office cafetaria.! and later slowly it dragged me to read more and more receipes.. Its interesting and simple.. Thanks for superp ideas and delicious receipes…:)

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