About Hing Chutney
When you mention the word chutney what comes to mind is the Idly Chutney. These days though Chutney has a larger role to play in terms of being a combination for Dosa, Chapathis and even for Puri. There is also the Chutney Pudi/powder that is prepared at homes in South India which is dry and has a longer shelf life as well.
Here I about describing the simple Chutney that we call Hing chutney (asafoetida). This is ideal chutney for the usual Idlies, and also Khotto (Idli in jack basket which I will soon put up). Another reason that Asafoetida Chutney is a good combination is because it contains enzymes that help digestion and is a good antidote to Idly that tends to be a little gastric due to the Urad Dal.
What you need to have:
Ingredients for Hing Chutney
Fresh grated coconut – 1 cup
Asafoetida (Hing) : About the size of a peanut ; (if powder, 1/2 teaspoon)
Oil – 1 teaspoon
Green chillies – 3
Tamarind – a piece about 0.5″ diameter
Urad Dal – 1/2 tea spoon
What you do with what you have:
1. In a pan, add oil and fry Urad dal until light brown. Add hing (Asafoetida) and keep it aside.
2. Fry the green chillies in a bit of oil and add to the above.
3. Grind the above mixture while adding water according to the required consistency (some like it thin watery, while others prefer it thick)
4. If required, season it with cooking oil, mustard, red chilly and curry leaves.
This is the perfect chutney for Idly and Dosas.
What it looks like:
How long it takes: 15 minutes
Number of servings : 4