• SSP powder asafoetida
  • SSP ultra powder asafoetida
  • SSP Crystal Asafoetida
Coconut hing chutney recipe - 1 Hing chutney recipe - 2

Fresh Coconut 1 cup Red chili 3-4 Tamarind a small piece Asafoetida | perungayam| hing 1/8 tsp Salt as needed Oil 3 tsp + 1 tsp Mustard seeds 1/4 tsp Curry leaves few

  • In a pan add 3 tsp of oil and add the red chilis.
  • Saute for a minute till the color slightly changes and ensure not to turn it black.
  • Switch off the flame and add the tamarind and asafoetida.
  • Grind this along with fresh coconut and salt.
  • Add water to while grinding.
  • Transfer it to a bowl.
  • Temper with mustard seeds and curry leaves in 1 tsp oil
  • Add it to the chuntey.
  • Mix well and serve with idli or dosa.

Method

  • In a pan add 3 tsp oil and add the red chilis.
  • Saute for a minute till the color slightly changes and ensure not to turn it black.
hing chutney 1 - 3
  • Switch off the flame and add the tamarind and asafoetida. I used SSP asafoetida.
hing chutney 2 - 4
  • Grind this along with fresh coconut and salt.
  • Add water to while grinding.
  • Transfer it to a bowl.
hing chutney 4 - 5
  • Temper with mustard seeds and curry leaves in 1 tsp oil.
  • Add it to the chuntey.
hing chutney 5 - 6
  • Mix well and serve with idli or dosa.
Coconut hing chutney - 7
  1. This asafoetida chutney has to be consumed on the same day as more coconut is used.
  2. SSP asafoetida added more flavour to the hing chutney.