Kolhapuri Masala Recipe (Maharashtrian Masala Chutney Powder)
A eggetarian Maharashtrian Recipes recipe with coriander (dhania) seeds, cumin seeds (jeera), dessicated coconut. Ready in 30 min, serves 100.
Curated bySachin Deshmukh🇮🇳
- 1
To begin making the Kolhapuri Masala Recipe, the traditional Maharashtrian Masala Chutney, we will first get all the ingredients ready and keep it aside
- 2
In a heavy bottomed pan, roast all the ingredients in the "Dry Ingredients" list until you can get aromatic smell coming from the spices
- 3
Once roasted, transfer to another bowl and keep it aside
- 4
In the same pan, add 2 tablespoons of oil
- 5
Once the oil is heated up, add the onions and the garlic and saute until it is cooked and translucent and lightly browned
onion - roughly chopped(1)cloves garlic(10) - 6
Once done, turn off the heat and allow it to cool slightly
- 7
Once the roasted spices cools down and the onion garlic has cooled down, blend all of them together including the coriander leaves and red chili powder to make a smooth paste
coriander (dhania) seeds(1 cup)onion - roughly chopped(1)cloves garlic(10)coriander (dhania) leaves - small bunchred chilli powder(1/4 cup) - 8
Check the salt and spices and adjust to suit your taste
- 9
The Maharashtrian Kolhapuri Masala Recipe is ready to be used in the various curry dishes or vegetables dishes
- 10
If you plan to make a vegetable curry, add some tomato puree or tamarind water to the curry to balance the taste and spices of the Kolhapuri Masala
- 11
Kolhapuri Masala Recipe can be used for Menthe Hittu Recipe (Roasted Fenugreek Chutney Powder) and Quick and Healthy Pav Bhaji - Roz Ka Khana With Figaro Olive Oil
red chilli powder(1/4 cup)
Nutrition Facts
Per serving
Rate this recipe
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Kolhapuri Masala Recipe (Maharashtrian Masala Chutney Powder)
A eggetarian Maharashtrian Recipes recipe with coriander (dhania) seeds, cumin seeds (jeera), dessicated coconut. Ready in 30 min, serves 100.
Curated bySachin Deshmukh🇮🇳
Directions
11 steps- 1
To begin making the Kolhapuri Masala Recipe, the traditional Maharashtrian Masala Chutney, we will first get all the ingredients ready and keep it aside
- 2
In a heavy bottomed pan, roast all the ingredients in the "Dry Ingredients" list until you can get aromatic smell coming from the spices
- 3
Once roasted, transfer to another bowl and keep it aside
- 4
In the same pan, add 2 tablespoons of oil
- 5
Once the oil is heated up, add the onions and the garlic and saute until it is cooked and translucent and lightly browned
onion - roughly chopped(1)cloves garlic(10) - 6
Once done, turn off the heat and allow it to cool slightly
- 7
Once the roasted spices cools down and the onion garlic has cooled down, blend all of them together including the coriander leaves and red chili powder to make a smooth paste
coriander (dhania) seeds(1 cup)onion - roughly chopped(1)cloves garlic(10)coriander (dhania) leaves - small bunchred chilli powder(1/4 cup) - 8
Check the salt and spices and adjust to suit your taste
- 9
The Maharashtrian Kolhapuri Masala Recipe is ready to be used in the various curry dishes or vegetables dishes
- 10
If you plan to make a vegetable curry, add some tomato puree or tamarind water to the curry to balance the taste and spices of the Kolhapuri Masala
- 11
Kolhapuri Masala Recipe can be used for Menthe Hittu Recipe (Roasted Fenugreek Chutney Powder) and Quick and Healthy Pav Bhaji - Roz Ka Khana With Figaro Olive Oil
red chilli powder(1/4 cup)
About this recipe
A eggetarian Maharashtrian Recipes recipe with coriander (dhania) seeds, cumin seeds (jeera), dessicated coconut. Ready in 30 min, serves 100.
Nutrition Facts
Per serving (100 servings)
Rate this recipe
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