Assal Kolhapuri Chutney (Spice Powder)

Name: Assal Kolhapuri Chutney (Spice Powder)
Total time: 3600 s
Cuisine: Indian
Ingredients: GARAM MASALA (TOTAL CALORIES 3900); 500 gms Coriander Seeds .; 50 gms Cumin Seeds .; 50 gms Fenugreek Seeds . (Methi Daana); 50 gms Sesame Seeds . (Til Paandharey/Safed); 50 gms Fennel Seeds . (Badishep/Saunf); 50 gms Poppy Seeds . (Khas Khas); 50 gms Seeds Cardamoms . Carraway (Shahi Jeera/Kaala Jeera)50gms.Black (Masala/Kali Velchi/Doda/Badi Ilaichi); 50 gms Bay Leaves . (Tamaal Patra/Tez Patta); 50 gms Mace . Blades(Jaipatri/Javitri); 50 gms Lichen . (Dagad Phool/Pathar Phool/Stone Flower); 40 gms Cinnamon . Bark(Dalchini/Taj); 25 gms Saffron . Cassia Buds/Cobra's (Nag Kesar); 25 gms Star Anise . (Baadyan/Badam Phool); 25 gms Mustard Seeds . Black (Rai/Sarson ke daaney); 20 gms Cloves . whole (Lavang/Laung); 20 gms Black Pepper Corns . whole (Kaali Miri/Kaali Mirch); 10 gms Cardamoms . Green (Hirvi Velchi/Hari Ilaichi); 10 gms Asafoetida . Grains(Hira/Irani Hing Daaney); 4 Turmeric whole Dry Roots(Halkund/Haldi ki Gaanthen); 1.5 Nutmeg whole (Jaiphal); Oil for Frying(any Preferred); CHUTNEY ADDITIONS FOR; 1 kg Red Chilli . Powder; 800 gms Shallots .; 250 gms Salt .; 200 gms Coconut . Dry Shells(Sukka Khobra/Gola/Kopra); 120 gms Garlic .; 60 gms Ginger . Root; 50 gms Poppy Seeds . (Khus Khus)

Original Kolhapuri Chef @cook_7837259

Kolhapur, Maharashtra

Kolhapuri Chutney - Spice Powder

Original Kolhapuri Chef @cook_7837259

Kolhapur, Maharashtra

Kolhapuri Chutney - Spice Powder

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Ingredients

60 mins

GARAM MASALA (TOTAL CALORIES 3900)
500 gmsCoriander Seeds .
50 gmsCumin Seeds .
50 gmsFenugreek Seeds . (Methi Daana)
50 gmsSesame Seeds . (Til Paandharey/Safed)
50 gmsFennel Seeds . (Badishep/Saunf)
50 gmsPoppy Seeds . (Khas Khas)
50 gmsSeeds Cardamoms . Carraway (Shahi Jeera/Kaala Jeera)50gms.Black (Masala/Kali Velchi/Doda/Badi Ilaichi)
50 gmsBay Leaves . (Tamaal Patra/Tez Patta)
50 gmsMace . Blades(Jaipatri/Javitri)
50 gmsLichen . (Dagad Phool/Pathar Phool/Stone Flower)
40 gmsCinnamon . Bark(Dalchini/Taj)
25 gmsSaffron . Cassia Buds/Cobra's (Nag Kesar)
25 gmsStar Anise . (Baadyan/Badam Phool)
25 gmsMustard Seeds . Black (Rai/Sarson ke daaney)
20 gmsCloves . whole (Lavang/Laung)
20 gmsBlack Pepper Corns . whole (Kaali Miri/Kaali Mirch)
10 gmsCardamoms . Green (Hirvi Velchi/Hari Ilaichi)
10 gmsAsafoetida . Grains(Hira/Irani Hing Daaney)
4Turmeric whole Dry Roots(Halkund/Haldi ki Gaanthen)
1.5Nutmeg whole (Jaiphal)
Oil for Frying(any Preferred)
CHUTNEY ADDITIONS FOR
1 kgRed Chilli . Powder
800 gmsShallots .
250 gmsSalt .
200 gmsCoconut . Dry Shells(Sukka Khobra/Gola/Kopra)
120 gmsGarlic .
60 gmsGinger . Root
50 gmsPoppy Seeds . (Khus Khus)
50 gmsSesame Seeds . (Paandharay/Safed Til)
1.5 large BunchsCoriander Leaves Fresh
4 - 5 cupsOil(any preferred)

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Steps

60 mins

1

Roast each Ingredient separately for Garam Masala in a little Oil on a low flame.When cool powder and keep aside.If wanted use by itself as a Garam Masala---adds a lot of taste to all Indian dishes. MORE INGREDIENTS FOR CHUTNEY MASALA Pick,clean and wash the Coriander Leaves.Spread out on paper towels under a fan or in shade till totally dry.Add a little Salt and grind to a paste. Grind the Ginger-Garlic to a paste Dry roast the Sesame and Poppy Seeds separately. Powder these together when co...