Kolhapuri Masala | Kolhapuri Chutney
Kolhapuri Masala is a blend of roasted spices , onion , garlic , dry coconut and coriander leaves. It is widely used in Kolhapuri Cuisines to make super hot dishes .
Servings 80 grams (approx)
Equipment
- Griddle
- Mixer Jar or Blender
Ingredients
- 50 grams Dry Red Chillies ( Guntur or any spicy version)
- 10 no's Byadgi Red Chillies
- ¼ Cup Coriander seeds
- 3-4 no Cloves
- ¼ inch Cinnamon Sticks
- 1 teaspoon Black Peppercorns
- 1 Tsp Jeera / Cumins Seeds
- 1 teaspoon Sesame Seeds
- ½ teaspoon Saunf /Fennel Seeds
- ½ no Onion , medium Size
- 4 no Garlic Cloves
- ¼ Cup Coriander Leaves
- 15 grams Dry Coconut ,2 tablespoon Shredded approx
- ½ tablespoon Oil
Instructions
- Dry roast red chilli till pungent on a griddle and set aside.
- On the same griddle , Dry roast ¼ cup coriander seeds ,till fragrant and set aside along with roasted red chillies.
- Dry roast all other spices ,till its aromatic and set aside along with roasted red chillies and coriander seeds.
- Add sliced onions and garlic cloves, add ½ tablespoon of Oil and saute.
- Fry till brown.
- Now add in dry coconut and fry till golden brown along with fried onions and garlic.
- Add coriander leaves and saute till crisp.
- Once it turns crisp , Turn Off the Heat / Stove .
- Add in all the roasted spices back on to the griddle and spread it evenly.
- Sun dry for minimum 30 minutes.
- Place all sun dried spices into a mixer jar / blender .
- Blend in a fine powder . Store in airtight jar and use it as required.
Video
Notes
- You can double or triple the recipe .
- In place of Dry red chilli , you can use red chilli powder directly.If doing so , use ½ red chilli powder
- Shelf life is about 45 days