Kolhapuri Dry Chutney

Spicy red dry chutney best enjoyed with vada pav or bhajiya. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Red chilli powder
Cuisine Maharashtrian
Course Pickles, Jams and Chutneys
Prep Time 16-20 minutes
Cook time 26-30 minutes
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Kolhapuri Dry Chutney

  • 1 cup Red chilli powder


  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.
  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.

Nutrition Info

Calories 1148
Carbohydrates 82.1
Protein 34
Fat 75.9