Kolhapuri Kanda Lasun Masala | Kanda Lasun Chutney | Lal Tikhat Recipe

I got many requests on my another blog Spicy-Aroma to post recipe of Kanda Lasoon Masala. Since, I’ve never made it at my own; I had to wait until I visit my mom. I always get my annual quota of ‘kanda lasun chutney’ (or ‘lal tikhat’ as we call it) from her. When I was in India for a vacation, I managed to take the pictures of ‘kanda lasun chutney’ made by my mom. I couldn’t take the pictures of entire process at ‘mirchi kandap’ (place where this masala is grinded), still I think the pictures I have would be helpful to know what goes into this most aromatic, traditional Maharashtrian masala.

We make it in a large quantity and store in a stoneware container. It lasts for several months. We use it in our everyday cooking. As this masala contains onion, garlic, coconut and many spices; it gives nice aroma, taste and thickness to curry. You don’t have to add anything else when you use this masala. I remember me eating this masala with ‘bhakari’ (jowar flatbread). When I was kid, we all (my brother and cousins) used to go to my maternal uncles place (‘mamachya gavala’ ;)) and we used to go at my uncle’s farm. After so much of ‘masti’, we used to sit all together in the shadow of big tree and eat ‘bhakari’ with ‘loni’ (homemade butter whipped up from fresh cream) and this’ kanda lasun chutney’. My ‘aajoba’ (grandfather) used to break the onion by punching it with his hand. ‘Loni-chutney’ with ‘bhakri’ and onion, this combo tastes heavenly delicious. I really miss those days.

This ‘Kolahpuri kanda lasun masala’ is must for making ‘tambda rassa’ (red mutton curry), ‘misal’ and many more kolhapuri dishes. It gives bright red color and ‘kat’ (layer of oil floating on curry) to curry.

This recipe yields around 8-9 kg of chutney.

For making ‘Kolhapuri Kanda Lasun Masala’, you will need;

  • Dried red chillies – 2 kg (regular hot chillies)
  • Byadgi chillies – 1 kg (byadgi Red Chillies are not hot, they give bright red colour to masala)
  • Dry coconut – 1 kg (cut into small chunks)
  • Onions – 2 kg (sliced)
  • Garlic – ½ kg (peeled)
  • Ginger – 100gm (peeled and cut into cubes)
  • Oil – ½ kg for frying onions + ½ cup for frying spices
  • Coarse salt – 3 kg

Spices to dry roast

  • Cumin seeds – ½ kg
  • Coriander seeds – ½ cup
  • Sesame seeds – ½ cup
  • Black cumin seeds – 4 tbsp
  • Bay leaves – 15-20

To roast in generous amount of oil

  • Black peppercorns – ½ cup
  • Cloves – ½ cup
  • Cinnamon – 1/2 cup
  • Black cardamom – 1/2 cup
  • Badam phul /Star anise – 1/2 cup
  • Nakeshwar – 6 tbsp
  • Ram phul – 1/2 cup
  • Raw asafoetida – 6
  • Halkund – 6


How to make Kanda Lasun Masala?

bedgi mirchi for kanda lasun chutney

  • Remove the stems of chillies and dry them on terrace in sunlight until chillies turns little crunchy. In hot summer day, your chillies will get ready in a day.
  • At the same time, dry your salt also.
kolhapuri kanda lasoon chutney
  • On the day when you want to make chutney, Heat ½ kg of oil in a big vessel. Once the oil is hot enough, add in sliced onions. Fry until golden brown. Keep stirring in between. It may take 40-45 minutes. Keep the fried onions in the oil itself. Let it cool down.
kolhapuri kanda lasun masala
  • In a heated pan, dry roast all spices mentioned under ‘Spices to dry roast’ one by one. Keep them aside.
kanda lasun masala recipe step by step
  • Roast until you smell nice aroma coming out.
kanda lasun masala recipe
  • In a same pan, add ½ cup of oil and fry all spices mentioned under ‘To roast in generous amount of oil’ one by one. Fry nicely until they are slight brown.
authentic kanda lasun chutney recipe
  • In remaining oil, fry coconut until light brown.
  • Now you are pretty much done with hard work on your side.
kolhapur kanda lasun masala recipe step by step
kanda lasoon masala kolhapuri
  • Keep your ginger and garlic ready.
  • Take your all stuff and go to ‘mirchi kandap’.
grinding machine for kanda lasun chutney
  • The grinding machine looks like this.
  • First they grind chillies and salt together. It separates chilli flakes from chillies. In the second batch, they grind chilli flakes and coconut together.
  • Then they grind fried whole spices and mix it with chilli powder. At this point mixture is dry. Then they strain it with strainer.
  • Then they add strained powder, ginger, garlic into an onion-oil mixture and mix well.
  • They add this moist mixture into a grinder in batches. This is the final grinding and chutney is ready. It has bit moist texture due to oil-onion mixture. It smells heavenly good while grinding.
lal tikhat or kanda lasun masala recipe
  • Store it in a stoneware container and put the lid on tightly. Again wrap any cotton cloth to cover its lid.
kolhapuri masala or kolhapuri kanda lasun masala

Now you can use this masala to make many Maharashtrian dishes. Since this masala contains salt, be careful while adding salt to your curry.
I hope you enjoyed this post, do let me know if you have any questions. I will try my best to help you. Thank you and have a great weekend. :)


  • Maggie Mahadkar

    Hi Pooja,
    This is the authentic ,kolhapuri masala , you have mentioned Ramphul as an ingredient, is that a mistake , for jaiphul, if it is not then please let me know where can I get it ,as I live in NewYork and maybe I will have to just exclude this ingredients.

  • hemant

    well done thank you for this recipe

  • hemant

    than you any misal masala recipe you got?

  • swati aiyer

    Lovely pictures. Makes my tongue water. The description of bhakri, loni, lasun chutney and kaanda makes me want to eat it now. 😀

    • PoonamB

      Yes Swati. that combo is truly mouth-watering 😀

  • Ayesha Haldipurkar

    i just wanted to ask how can i get this masala online from u, seems really spicy and flavourful

    • PoonamB

      Sorry Ayesha, I don’t think it is possible to get it from me. I get my annual quota from my mom. If you can have access to any spice store in Maharashtra, you may get good quality of masala there.

  • sherlyn joseph

    i just want to know is there raw garlic and ginger is used in masala or fried lasun and ginger like onion fried in this masala recipe?

    • PoonamB

      The ginger and garlic used in this masala are raw. You just need to grind them separately before mixing with other stuff.