Black Gunpowder
This dried black chutney, sometimes called pudi, is an incredibly versatile condiment. At Tiffin Asha in Portland, Oregon, chef Elizabeth Golay serves a trio of black, white and red “gunpowders” that range from mild to face-numbingly hot. Sprinkle this lovely toasty one over fried eggs, mix with sesame oil and use as a dip for bread or as a topping for roasted vegetables. Slideshow: More Condiment Recipes
January 2017
Gallery
Credit:
© Marcus Nilsson
Recipe Summary
Ingredients
Directions
Make Ahead
The gunpowder can be refrigerated for up to 3 months.
Notes
Urad dal is a tiny, skin-on black lentil. Find it at kalustyans.com and amazon.com.