Gunpowder recipe

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This is a very clever chutney. It’s essentially a powder which you bring to life by adding it to equal parts oil, then mixing it all up. It’s got a deeply savoury toasted chickpea flavour and is hot without being ear-tinglingly so. It’s usually eaten with dosas or mixed in with rice. I like to sprinkle the powder over green beans, or drizzle the chutney over hot pillowy naan bread.

  • Yield: 150 g (a small jar)


  • 150 g roasted chana dal (daria dal)
  • 2 teaspoons rapeseed oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon asafoetida
  • 3 teaspoons chilli powder
  • 2 teaspoons salt
How to Make It
  1. Put a frying pan over a medium heat. When hot, tip in the dal and swirl it around for 3 minutes, then remove to a bowl. Put the oil into the frying pan over a medium heat and, when hot, add the cumin seeds. Stir-fry for a minute or two until brown, then add the asafoetida, chilli powder and salt. Stir to mix, then take off the heat.
  2. Put the roasted chickpea dal and the cumin mix into a blender and whizz to a powder. You might need to push the mixture down the sides more than a couple of times until it’s all powdered. Leave to cool, then transfer to an airtight container. It will last for around 6 months when stored in a cupboard.

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