The Dry Chutney

Every region has its own take on the classic 'gunpowder'. The base is usually lentils, but the spices vary wildly.

Known for being incredibly spicy, often using a large amount of dried Guntur chilies and a hint of garlic.

A balanced mix of urad dal, chana dal, and sesame seeds (til), which gives it a beautiful nutty flavor.

Often incorporates dried curry leaves and sometimes a hint of roasted coconut for a unique coastal twist.