Kolhapuri Masala Recipe (Maharashtrian Masala Chutney Powder) – A Flavorful Indian Spice Mix
Kolhapuri Masala, also known as Maharashtrian Masala Chutney Powder, is a traditional, spicy, and aromatic blend of roasted spices, coconut, and other ingredients that captures the essence of Maharashtra’s rich culinary heritage. This spice mix is incredibly versatile and can be used to enhance the flavors of various curries, vegetables, and even snacks like Pav Bhaji. It is known for its heat, depth of flavor, and the right balance of spice that makes it a favorite in many Maharashtrian kitchens.
Whether you’re a seasoned cook or a beginner, preparing this Kolhapuri Masala will add a whole new dimension to your meals. This easy-to-make masala can be stored for weeks, allowing you to bring the authentic taste of Kolhapur straight to your dining table whenever you desire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Seeds | 1 cup |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Dessicated Coconut | 1/2 cup |
| Sesame Seeds (Til) | 1 tablespoon |
| Whole Black Peppercorns | 1/2 tablespoon |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Poppy Seeds | 1/2 tablespoon |
| Methi Seeds (Fenugreek) | 1/4 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Onion (roughly chopped) | 1 medium |
| Garlic Cloves | 10 cloves |
| Fresh Coriander Leaves | Small bunch |
| Sunflower Oil | 1 tablespoon |
| Red Chili Powder | 1/4 cup |
Preparation Time:
0 minutes
Cooking Time:
30 minutes
Total Time:
30 minutes
Servings:
100 servings
Cuisine:
Maharashtrian
Course:
Spice Mix / Chutney Powder
Diet:
Eggetarian
Instructions
-
Prepare the Ingredients:
Begin by gathering all the ingredients for your Kolhapuri Masala. Measure out each spice, as this will streamline the cooking process. Ensure that the coriander leaves are fresh, and the garlic is peeled for easy blending later. -
Roasting the Dry Ingredients:
In a heavy-bottomed pan, add the following dry ingredients: coriander seeds, cumin seeds, sesame seeds, black peppercorns, cinnamon stick, poppy seeds, methi seeds, and fennel seeds. Place the pan over medium heat. Gently roast the spices, stirring frequently to ensure they don’t burn. Continue roasting until the spices release their aromatic fragrance. This should take about 5–7 minutes. -
Cooking the Onion and Garlic:
Once the spices are roasted, transfer them to a bowl and set them aside to cool. In the same pan, heat 1 tablespoon of sunflower oil over medium heat. Add the chopped onion and garlic cloves. Sauté them until the onions turn translucent and lightly browned, which should take about 5–6 minutes. Once cooked, turn off the heat and allow the mixture to cool down slightly. -
Blending the Masala:
Once the roasted spices and the onion-garlic mixture have cooled, combine them in a blender or food processor. Add the fresh coriander leaves and red chili powder. Blend the ingredients into a smooth, thick paste. The consistency should be thick enough to stick to the back of a spoon but smooth enough to easily blend all the ingredients together. -
Adjusting the Taste:
Taste the Kolhapuri Masala paste, and adjust the salt and spices as needed. If you like more heat, you can add extra chili powder, or for a more subtle taste, reduce the amount of chili. Blend again if necessary to mix in the adjustments. -
Using or Storing the Masala:
Your homemade Kolhapuri Masala is now ready to be used in a variety of dishes. This masala can be added to curries, vegetable dishes, or even rice for an aromatic boost of flavor. If you’re not using it immediately, store the masala paste in an airtight container in the refrigerator for up to 2 weeks.Pro Tip: For dishes like Menthe Hittu (Roasted Fenugreek Chutney Powder) or Pav Bhaji, you can add this masala to enrich the flavors, and balance the taste by incorporating tomato puree or tamarind water into the curry base.
Notes:
- Serving Suggestions: Kolhapuri Masala can be used in a variety of Maharashtrian curries, such as the famous Kolhapuri Chicken Curry, or even added to basic vegetable curries to give them a spicy, aromatic kick.
- Flavor Variations: You can adjust the level of spiciness according to your preference by adding more or less red chili powder. Additionally, some recipes may include adding roasted peanuts for a nuttier flavor.
- Storage: If not using immediately, this masala can be stored in a dry, airtight jar for several weeks. Just make sure to use a clean spoon each time to prevent contamination.
Kolhapuri Masala – A Versatile Delight
Kolhapuri Masala is the backbone of many spicy Maharashtrian dishes. Its deep, earthy flavor profile is perfect for transforming simple dishes into culinary masterpieces. Whether you’re making a traditional Kolhapuri curry, spicing up your favorite vegetables, or even using it as a condiment for snacks, this masala is bound to bring the taste of Kolhapur to your kitchen.
Nutritional Information (per serving, approximately 1 tablespoon)
| Nutrient | Amount |
|---|---|
| Calories | 20 kcal |
| Protein | 0.5 g |
| Carbohydrates | 3 g |
| Fat | 1.5 g |
| Fiber | 1 g |
| Sodium | 0.5 mg |
| Sugars | 0 g |
Variations and Uses
- Kolhapuri Veg Curry: Add a tablespoon of this masala to any vegetable curry for a robust flavor.
- Pav Bhaji: Use this masala in the preparation of Pav Bhaji for that signature Kolhapuri zing.
- Roasted Fenugreek Powder (Menthe Hittu): This masala serves as the base for other regional chutney powders, enhancing the flavor of everyday dishes.
Kolhapuri Masala is a pantry staple for anyone who enjoys bold flavors and authentic Maharashtrian cuisine. This recipe is the perfect way to infuse your cooking with a taste of Kolhapur, offering rich spices and deep flavors in every bite.
