Red Chilli Karindi|Menthe Hindi|North Karnataka style Karindi

 Red Chilli Karindi Detailed Written Recipe below

Red Chilli Karindi|Menthe Hindi
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. • 100 grams OR 20-22 ripened long and thin red chillies which are less spicy in nature(byadgi red chilli)
  2. • 2.5 teaspoons Fenugreek seeds/Methi/Menthya
  3. • 2 teaspoons Mustard seeds
  4. • 2 small bulbs of garlic (whole – in India, 5-6 cloves in USA)
  5. • 1/2 teaspoon Turmeric
  6. • Salt as per taste
  1. Soak Fenugreek/methi seeds for atleast 1-2 hours.
  2. Then grind all the ingredients to a coarse mixture.Mix well and store it in a container.
  3. 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.
  4. This can be eaten with roti or chapatti or rice too. You can add ghee or oil to tone down the spice a bit.
  1. 1.You can store this karindi for atleast 1-2 months without refrigeration,since we keep in sunlight it will not spoil easily.
  2. 2.Note this can be only made with fresh red chillies and not with dry red chilli.
  3. 3.This chuney/karindi is usually made from Byadagi or Dyavanur red chilles.
indian veggie delight

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