Gunpowder Chutney

A fiery and flavourful dry spice blend, also known as Molaga Podi, perfect for adding a kick to any South Indian meal.

⏱Prep: 10 min

🔥Cook: 20 min

⏲Total: 30 min

🍽20 servings

Vegetarian

Ingredients

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Step-by-step

In a dry pan or skillet, dry roast the Urad Dal and Chana Dal separately over medium-low heat until they turn golden brown and emit a nutty aroma. Remove and set aside on a plate to cool.
Next, dry roast the sesame seeds in the same pan until they start to pop and turn lightly golden. Remove and add to the cooling dals.
If using, add 1 tsp of oil to the pan. Add the dried red chilies, coriander seeds, cumin seeds, black peppercorns, tamarind, and curry leaves. Roast over low heat until the chilies are crisp, and the curry leaves are dry and crackly. Be careful not to burn them.
Turn off the heat and immediately add the asafoetida to the warm pan, stirring for a few seconds to toast it lightly.
Allow all roasted ingredients to cool completely to room temperature. This step is crucial for achieving the correct texture and extending the chutney’s shelf life.
Once cooled, combine all the roasted ingredients in a powerful grinder or blender along with salt to taste.
Grind to a coarse powder. Avoid over-grinding, as this can release oils and make the chutney pasty. The ideal texture should be slightly granular.
Transfer the Gunpowder Chutney to a clean, dry, airtight container. It’s best served after it has completely cooled down. Enjoy with idli, dosa, uttapam, or mixed with rice and ghee/oil.

Per serving

Make it last

Airtight Container Up to 3 months

Store in a cool, dry place away from direct sunlight for best flavor and freshness. Ensure the container is completely dry before adding the chutney.

Refrigerator N/A

Not typically stored in the refrigerator as it is a dry powder. Moisture can negatively affect its texture and shelf life.

Reheat N/A

Not applicable as Gunpowder Chutney is a dry condiment, served as is or mixed with oil/ghee at room temperature.

**Roasting is Key**: Roast each ingredient separately and patiently over low to medium heat. This ensures even roasting, brings out their distinct flavors, and prevents burning, which can make the chutney bitter.
**Cool Completely**: Always allow all roasted ingredients to cool down entirely before grinding. Grinding warm ingredients can lead to a clumpy, pasty texture and significantly reduce the chutney’s shelf life.
**Adjust Spice Level**: The number and type of dried red chilies can be customized to your preference. Use Kashmiri or Byadagi chilies for vibrant color and mild heat, or Guntur/Teja chilies for a spicier kick.
**Serving Suggestions**: Gunpowder Chutney is traditionally enjoyed by mixing it with a drizzle of sesame oil or ghee and serving alongside idli, dosa, or uttapam. It’s also delicious sprinkled over plain rice, yogurt, or as a condiment with various snacks.