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Asafoetida/Hing chutney

1 cup shredded coconut
2-4 dry red chillies
small piece tamarind
small piece hing or 1/4 tsp hing powder

For seasoning
curry leaves

Heat a tsp of oil and roast red chillies in it. If you are using solid hing then fry the hing in oil along with the chillies. Grind coconut, tamarind and red chillies into a smooth paste. When almost done add roasted solid hing and continue to grind. Transfer to a bowl. Make a seasoning of mustard and curry leaves and garnish the chutney. If using hing powder, add the hing to the seasoning instead of grind it.

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