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Kolhapuri Dry Chutney

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

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Kolhapuri Dry Chutney

Main IngredientsRed chilli powder
CuisineMaharashtrian
CoursePickles, Jams and Chutneys
Prep Time16-20 minutes
Cook time26-30 minutes
Serve
TasteSpicy
Level of CookingEasy
OthersVeg

Ingredients list for Kolhapuri Dry Chutney

  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon sesame seeds
  • 1/2 tablespoon black peppercorn
  • 1/2 inch cinnamon stick
  • 5 cloves
  • 1 teaspoon fennel seeds
  • 10 garlic cloves
  •  1 cup dried coconut, grated
  • 2 tablespoons oil
  • 1 medium oion, finely chopped
  • 1 cup coriander leaves, chopped
  • 4 tablespoons red chilli powder
  • 1 teaspoon salt
  • 10 garlic cloves, finely chopped

Method

  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

Calories1148
Carbohydrates82.1
Protein34
Fat75.9
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