This Andhra speciality is traditionally made by hand-pounding all the ingredients in a dried coconut shell, or chippa in Telugu, and is how it gets its name. This sauce is made by coarsely crushing whole onions and garlic and mixing them in a tamarind-jaggery sauce flecked with freshly ground chile flakes. Before being ground, the chiles are roasted directly over an open flame, which gives the sauce its unique smoky flavor.

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