Kolhapuri Dry Chutney

Name: Kolhapuri Dry Chutney (Spicy, hot, and flavorful chutney)
Yield: Makes 1 cup (300 grams)
Cuisine: Indian
Ingredients: 1 tablespoon cumin seeds; 2 tablespoons coriander seeds; 1 tablespoon sesame seeds; ½ tablespoon whole black peppercorns; ½-inch (1-cm) cinnamon stick; 5 whole cloves; 1 teaspoon fennel seeds; 20 cloves garlic, half left whole and half chopped; 1 cup (60 grams) grated dried coconut; 2 tablespoons vegetable oil; 1 medium red onion, roughly chopped; 1 cup (60 grams) finely chopped fresh cilantro; ¼ cup (35 grams) red chile powder; 1 teaspoon table salt

Spicy, hot, and flavorful chutney

Preparation info

Makes
1 cup

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Here, proper roasting of the individual spices is the most essential step. The roasting releases the aromatic oils and the blending gives this special chutney its authentic flavor. If you have leftover chutney, you can use it to make kolhapuri sukka lamb.

Ingredients

2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 t

Asia
India
Side dish
Vegan
Gluten-free
Spicy

Method

Place a medium nonstick sauté pan over medium heat. One by one, add the coriander, cumin, sesame seeds, peppercorns, cinnamon, cloves, fennel, and whole garlic cloves, and dry-roast each for 1 minute or until fragrant. Transfer to a bowl and set aside to cool.
In the same pan, dry-roast the coconut for 1 minute or until it turns reddish. Set it aside to cool.