Infamous Gunpowder Chutney

Hot & sweet, very tangy and easy to make South Indian Gunpowder chutney. Usually we buy ready made gunpowder chutney. But this is just very easy to make. Simply roast all the ingredients, grind and store.

Ingredients:

• 4 tablespoons of large split yellow lentil (chana dal)

• 3 tablespoons of black gram skinned (urad dal)

• 3 tablespoons of sesame seeds (white til)

• 4-5 pieces of dry red chillies (this is really hot, add more to make it spicier)

• 1/2 teaspoon sugar

• To taste salt

•  hing (optional)

• pinch citric acid (optional to give it tangy taste) or roast little dry seedless tamarind along with the sesame seeds

Method:

1. Roast dals and dry red chillies on a very low flame till they start to turn light brown in color
2. Add the white sesame seeds and keep roasting till the seeds turn golden. Turn off fire.
3. When it is little cool, add salt and sugar.
4. Use a coffee grinder or food processor to grind the above roasted ingredients to a coarse powder (texture somewhere between chunky and flour-like)
5. Remove into a suitable serving bowl .
6. 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.
7. You can warm ghee add chutney powder mix and eat with steamed rice.
8. Store this chutney in an air-tight container for at least a week or more