Gunpowder Chutney Recipe

Gunpowder Chutney Recipe

  • Prep Time
    10 mins
  • Cook Time
    10 mins
  • Difficulty Level
    Intermediate

South Indian dry chutney is famous as Gunpowder Chutney. Dry roasted spices are used for making this chutney.

You can enjoy this flavourful chutney with any of the following and many more dishes.

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Ingredients

  • Chana dal/ chickpea gram - 2 tablespoon
  • Urad dal/ white lentils - 2 tablespoon
  • Whole red chilies/ khadi lal mirch - 3-4
  • Peppercorns/ kali mirch - 10-15
  • Tamarind/ Imly - lemon sized ball
  • Curry leaves/ meetha neem - a sprig
  • Cumin seeds/ jeera - 1 tablespoon
  • Salt/ namak as per taste
  • Garlic/ lehsun cloves - 6
  • Peanuts - 2 tablespoons

Instructions

  1. Dry roast the dry ingredients separately one by one and keep aside for cooling except for tamarind, garlic, and salt.
  2. After cooling, put all the roasted and rest of the ingredients in a grinder. Grind it to a powder. Adjust the salt and store in an airtight container.
  3. Gunpowder Chutney Recipe is ready to use. You can mix chutney with ghee and relish with idli, rice or dosa ...even parathas.

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About Chef

Subhadra Arya

My life revolves around my family and am passionate about cooking and well being of my dear ones.Born and brought up in various states living in picturesque Rajasthan .

Read more about this chef...

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