Kolhapuri Masala


  • 1 cup red chilli powder
  • 1 cup coriander seeds
  • 1 tbsp cumin seeds
  • 1/2 cup shredded dry coconut (unsweetened)
  • 1 tbsp sesame seeds
  • 1/2 tbsp black peppercorns
  • 1/2 inch cinnamon stick
  • 1/2 tbsp cloves
  • 1 tsp fennel seeds
  • 1/2 cup onions, roughly chopped
  • 8-10 garlic cloves
  • 1 cup cilantro leaves, patted dry and minced
  • 2 tbsp oil


  1. Toast all the whole spices on a dry skillet. Set aside.
  2. Fry all ingredients (except red chilli powder) together in oil till dry and browned.
  3. Grind the fried stuff to a fine powder.
  4. Mix with the red chilli powder.
  5. Cool and store in an air-tight container in the refrigerator.


This spice mixture is made with fresh onions so please take care that they get well-browned and dry, otherwise the chutney will spoil. You might want to cut the recipe down to 1/4 or so, since the quantities given are pretty large. Once the chutney is ready, usal is made in minutes.



[[Indian recipes]] [[Spice mixes]]

Kolhapuri Masala