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 Recipe Card

Kolhapuri Dry Chutney
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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 Labneh, Hirvi Mirchi Cha Thecha, How to make Desi Ghee, Apricot And Black Pepper Chutney.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kolhapuri Dry Chutney Recipe

  • Red chilli powder 1 cup

  • Coriander seeds 1 cup

  • Cumin seeds 1 tablespoon

  • Sesame seeds (til) 1 tablespoon

  • Black peppercorns 1/2 tablespoon

  • Cinnamon 1 inch stick

  • Cloves 10

  • Fennel seeds (saunf) 1 teaspoon

  • Dry coconut (khopra) grated 1/2 cup

  • Oil 2 tablespoons

  • Onions roughly chopped 2 medium

  • Garlic 10 cloves

  • Fresh coriander leaves finely chopped 1 cup

Method

Step 1

Dry roast coriander seeds, cumin seeds, sesame seeds, black peppercorns, cinnamon, cloves and fennel seeds one by one. Set aside to cool. Roast dry coconut till it turns reddish. Set aside to cool.

Step 2

Heat oil in a pan and fry onions, garlic and coriander leaves on low heat till well browned and crisp. Set aside to cool. Mix all these and grind to a fine powder. Mix with the red chilli powder. Store when completely cooled in an air-tight container preferably in a refrigerator.