How to make Kolhapuri Dry Chutney - Spicy red dry chutney best enjoyed with vada pav or bhajiya.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red chilli powder (लाल मिर्च पावडर ),

Cuisine : Maharashtrian

Course : Pickles, Jams and Chutneys

Kolhapuri Dry Chutney

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Pickles, Jams and Chutneys recipes like Cherry Tomato Jam, Mint Chutney, Tenge Pajji, Adrak Haldi ka Pickle.