Green Chilli Karindi|North Karnataka Style Karindi|เฒเฒฐเฒฟเฒเฒกเฒฟ is a kind of chutney relished mostly by Veerashaiva community families living in central and northern Karnataka. Enjoy with plain rice, jowar roti, or with rice and sambar as a side dish. This is my dad's favorite chutney and can be always found in our refrigerator.
How to make Green Chilli Karindi
- Grind all the ingredients to a coarse mixture. Mix well and store it in a container.
- Keep this chutney in hot sun for 2-3 days to ferment it. Then karindi will get very nice aroma and its color will change. Note:This step is optional if you want to make small quantities.
- This can be eaten with roti or chapatti or rice too. You can add ghee or oil to tone down the spice a bit.
Variations
- You can also add 2 teaspoons of methi seeds to this karindi. Its important to soak Fenugreek/methi seeds for atleast 1-2 hours.
- Cut pieces of carrot or cucumber can be added to the above mixture before keeping for fermentation.
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Green Chilli Karindi|North Karnataka style Karindi|เฒเฒฐเฒฟเฒเฒกเฒฟ
Green Chilli Karindi|North Karnataka Style Karindi|เฒเฒฐเฒฟเฒเฒกเฒฟย is a kind of chutney relished mostly by Veerashaiva community families living in central and northern Karnataka.
Ingredients
- 100 grams OR 20-22 ripened long and thin green chilies which are less spicy in nature byadgi green chilli
- 2.5 teaspoons flax seeds/agase
- 2 teaspoons mustard seeds
- 2 small bulbs of garlic whole โ in India, 4-5 cloves in USA
- ยฝ teaspoon turmeric
- salt as per taste
Instructions
- Grind all the ingredients to a coarse mixture. Mix well and store it in a container.
- Keep this chutney in hot sun for 2-3 days to ferment it. Then karindi will get very nice aroma and its color will change.ย Note:This step is optional if you want to make small quantities.
- This can be eaten with roti or chapatti or rice too. You can add ghee or oil to tone down the spice a bit.
Notes
- You can also add 2 teaspoons of methi seeds to this karindi. It's important to soak Fenugreek/methi seeds for at least 1-2 hours.
- Cut pieces of carrot or cucumber can be added to the above mixture before keeping for fermentation.
Nutrition
Calories: 28kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 84mgPotassium: 39mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 4mgCalcium: 12mgIron: 1mg
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