Green Chilli Karindi (North Karnataka)

Green Chilli Karindi (ಕರಿಂಡಿ) is a North Karnataka-style 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 always be found in our refrigerator.

How to Make Green Chilli Karindi

Grind all the ingredients into 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 a 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, 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. 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.

More Chutney Recipes

• Red Chilli Karindi
• Ridge Gourd Chutney
• Onion Chutney
• Coconut Chutney
• Raw Mango Chutney
• Tomato Chutney
• Mint Coriander 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 minutes

Total Time : 15 minutes 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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