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    Home ยป Recipes ยป Sauces, Chutneys & Dips

    Green Chilli Karindi (North Karnataka)

    Jan 31, 2022. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Green Chilli Karindi|North Karnataka Style Karindi|เฒ•เฒฐเฒฟเฒ‚เฒกเฒฟ 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.

    Green Chilli Karindi served in a bowl

    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
    Tried this recipe?Donโ€™t forget to give a โ˜… rating below
    Green Chilli Karindi served in a bowl

    Green Chilli Karindi|North Karnataka style Karindi|เฒ•เฒฐเฒฟเฒ‚เฒกเฒฟ

    bhavana
    Green Chilli Karindi|North Karnataka Style Karindi|เฒ•เฒฐเฒฟเฒ‚เฒกเฒฟย is a kind of chutney relished mostly by Veerashaiva community families living in central and northern Karnataka.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Servings: 4
    Calories : 28
    Course: Side Dish
    Cuisine: South Indian
    Diet: Gluten-Free, Vegan
    Method: No-Cook
    Prep Time : 15 minutes minutes
    Total Time : 15 minutes minutes

    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.
    ย 
    Note:ย 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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