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
You can also find more Pickles, Jams and Chutneys recipes like Coconut Thuvayal Hare Lehsun aur Hare Tamatar ki Chutney Amer Mishti Achar Amla Murabba
Kolhapuri Dry Chutney Recipe Card
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.
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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
