Green Chilli Karindi (North Karnataka)

Green Chilli Karindi|North Karnataka Style Karindi|ಕರಿಂಡಿ 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.

More Chutney Recipes

• Red Chilli Karindi
• Ridge gourd Chutney
• Onion Chutney
• Raw Mango chutney
• Tomato Chutney

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Green Chilli Karindi|North Karnataka style Karindi|ಕರಿಂಡಿ

bhavana

Green Chilli Karindi|North Karnataka Style Karindi|ಕರಿಂಡಿ is a kind of chutney relished mostly by Veerashaiva community families living in central and northern Karnataka.

4.67 from 3 votes

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Servings: 4

Calories : 28

Course: Side Dish

Cuisine: South Indian

Diet: Gluten-Free, Vegan

Method: No-Cook

Prep Time : 15 minutes

Total Time : 15 minutes

Ingredients

  

1x2x3x

• 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 – in India, 4-5 cloves in USA
• ½ 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. 

  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.

 

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 28kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 84mgPotassium: 39mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 4mgCalcium: 12mgIron: 1mg

Keyword green chilli karindi, karindi, north karnataka

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