Tuesday, July 22, 2008

Coconut Chutney with Asafoetida / Heeng chutney

Konkanis make variety of chutneys to go with various dosa's and idli's. This chutney is made with asafoetida and tastes delicious with a strong flavor of asafoetida. I served this with masala dosa.

1/4 teaspoon heeng or asafoetida
1 cup coconut
2 green chilies
1/4 teaspoon sugar
1/2 teaspoon tamatind concentrate or 1/2 inch piece of tamarind
salt for taste

Seasoning (optional)
1/2 teaspoon mustard seeds
4-5 curry leaves
1/2 teaspoon oil
1 red chili


Grind coconut, green chilies, tamarind, sugar, salt and heeng. Add oil in a seasoning pan and add mustard seeds. When they splutter, add curry leaves and red chili. Remove from heat and add to the chutney. Mix well and keep the chutney covered for 5 minutes before serving.

Preparation time: 10 minutes
Serves: 2-3