Sanjeev Kapoor

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Kolhapuri Dry Chutney  Recipe

Spicy red dry chutney best enjoyed with vada pav or bhajiya.

This is an exclusive website recipe.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings :

Kolhapuri Dry Chutney

Main Ingredients

Red chilli powder,




Pickle Jams Chutneys

Level Of Cooking



  • 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
  • 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


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.

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