This Andhra (from Andhra Pradesh in South India) version of the famous Gunpowder Chutney was created by a family friend, Nagi. Enjoy it with Idlis (steamed South Indian rice cakes) or Dosas (crispy savory South Indian rice pancakes) and Sambar or simply sprinkle it on plain boiled rice and drizzle with ghee!
- 4 tbsps Chana Daal (large split yellow lentil)
- 3 tbsps skinless Urad daal (black lentils, skin removed)
- 5 dry red chillies (this is already really hot. Add more for more heat)
- 1 tbsp cumin seeds
- 6 cloves garlic smashed
- 1 tbsp vegetable/ canola/ sunflower cooking oil
- Salt to taste
- 1 tsp sugar
- Heat a deep pan on a medium flame. Add the Daals and roast on a very low flame till they start to turn light brown in color. Remove onto a plate and allow to cool.
- Roast the cumin seeds and dry red chillies in the same way, till they turn darker. Turn off fire.
- Use a coffee grinder or food processor to grind the above roasted ingredients to a coarse powder (not chunky and not flour-like either - in-between).
- Remove into a suitable serving bowl and add salt to taste. Add sugar and smashed garlic and stir well to mix.
- Serve with Idlis (steamed South Indian rice cakes) or Dosas (crispy savory South Indian rice pancakes) and Sambar or simply sprinkle it on plain boiled rice and drizzle with ghee.
- You can store this chutney in a closed container in the fridge for at least a week.