Go Back Email Link
+ servings
Kolhapuri Masala
Print Pin
No ratings yet

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 .
Course DIY
Cuisine Kolhapuri, Maharstarian
Keyword Basic, Masala Powder, Spice Blends
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 80 grams (approx)
Author Muktha H S


  • Griddle
  • Mixer Jar or Blender


  • 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


  • 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.



  • 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