Hinga Chutney Authentic GSB Konkani Recipes | Amchi Vasari скачать в хорошем качестве

Hinga Chutney Authentic GSB Konkani Recipes | Amchi Vasari

Learn how to make Hinga Chutney, an authentic South Indian chutney that blends the earthy flavors of asafoetida (hing) with the richness of fresh coconut. This hing coconut chutney is a perfect accompaniment to your favorite South Indian dishes like dosa, idli, and vada. With a dash of tamarind, a bit of green chilies for heat, and a fragrant tempering of mustard seeds, curry leaves, and urad dal, this spicy coconut chutney brings a vibrant touch to your meals. This easy-to-make healthy chutney recipe is a staple in many Konkani chutney recipes and is a great choice for those looking for a quick Indian chutney that’s both flavorful and simple. Whether you're craving a traditional Mangalorean chutney recipe or just need the perfect chutney for dosa and idli, this recipe ticks all the boxes. The unique combination of hing and coconut makes this chutney a standout in your South Indian condiment collection. Don't forget to try this vibrant Indian condiment and add it to your breakfast chutney for idli and dosa rotation! Hinga chutney goes best with udid tandla polo and Khotto. ⭐️ Watch Next Coconut chutney    • Simple Coconut Chutney Recipe - Konkani Re...   🌟 Join whatsapp channel https://whatsapp.com/channel/0029Va9j... 🌟 Join whatsapp group https://chat.whatsapp.com/LRzUtxcQaE0... Serves : 2 Ingredients: Coconut oil - 2 tsp Asafoetida paste - a pinch Byadgi chilli - 1 (2 gram) Green chilli - 1 (3 gram) Fresh grated coconut - 70 gram Salt - 3 to 4 gram Tamarind - a pinch Water - 50 ml (to grind) Water - 50 ml to wash grinder For tempering Coconut oil - 1 tsp Mustard seeds - ¼ tsp Urad dal - ½ tsp (optional) Curry leaves - 1 sprig Method: In a pan, add 2 tsp coconut oil, a pinch asafoetida paste. I am using strong asafoetida paste. So adding a pinch only just for flavor. Fry in the oil till it changes it's color to light golden brown. If you burn the asafoetida paste chutney will taste bitter. Transfer it into a plate. Add green chilli and byadgi chilli fry for a minute. The green chilli color changes and red chilli puffs up. Turn the flame off. In a grinder, add grated coconut, fried chilli, fried asafoetida, a pinch of tamarind, Salt to taste, pour 50 ml water and grind to fine paste. Transfer the chutney masala into a bowl, wash the grinder by adding 50 ml water and add it to the chutney. Adjust the consistency. For tempering, heat oil in a pan, add coconut oil, mustard seeds, urad dal, curry leaves. Pour the tempering to the chutney. Mix well and serve with your favorite dosa or idli. Point to note: If you store the leftover chutney in refrigerator it doesn't taste good(fresh). So try to finish it. ⭐️ Watch Part 1 Making Dosa Batter at home tips and tricks    • Part 1 Making Dosa Batter - Tips and Trick...   If you are planning to visit in Varanasi then this playlist is for you! ⭐️ Watch our Varanasi-Gaya-Prayag travel vlog here:    • Kashi-Prayag-Gaya Yatra   ⭐️Watch more konkani recipes here:    • Konkani recipe   ⭐️Watch more amla recipes here:    • Nellikai/Amla recipes   ⭐️Watch more chutney recipes here:    • Chutney Recipes   Timestamps: 00:00 Intro music 00:04 Recipe starts 00:10 Hing paste 00:38 Frying chilli 01:20 Grinding Chutney 01:45 Tempering 01:55 Ready to serve Stay connected with us Facebook-   / amchivasaricooks   Blogger- http://amchivasaricooks.blogspot.com/ Instagram-   / amchivasari   Twitter-   / amchivasari   Amchi Vasari    / amchivasari   The Less Travelled India    / @thelesstravelledindia   Like Share and Subscribe Thank you Music: Baila Mi Cumbia Artist: Jimmy Fontanez_Media Right Productions Music: Going Home Artist: The Soundlings