Red Chilli Karindi|Menthe Hindi|North Karnataka style Karindi is a kind of chutney recipe relished mostly by Veerashaiva community families living in central and northern Karnataka. This delicacy has to be enjoyed with plain rice or 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 Red Chilli Karindi
- Soak Fenugreek/methi seeds for atleast 1-2 hours.
- Then 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.
Tips & Variations
- You can store this karindi for atleast 1-2 months without refrigeration, since we keep in sunlight it will not spoil easily.
- Note this can be only made with fresh red chilies and not with dry red chili.
- This chutney/karindi is usually made from Byadagi or Dyavanur red chiles.
More Chutney Recipes
- Ridge gourd Chutney
- Onion Chutney
- Raw Mango chutney
- Tomato Chutney
- Raw Mango chutney
- Walnut Chutney
- Mint Peanut Chutney
Tried this recipe?Don’t forget to give a ★ rating below
Red Chilli Karindi (Menthe Hindi)
Red Chilli Karindi|Menthe Hindi|North Karnataka style Karindi is a kind of chutney relished mostly by Veerashaiva community families living in central and northern Karnataka.
Ingredients
Measuring cup used 1 cup = 250ml
- 100 grams OR 20-22 ripened byadgi red chilli long and thin red chillies ,which are less spicy in nature
- 2.5 teaspoon Fenugreek seeds/Methi/Menthya
- 2 teaspoon Mustard seeds
- 2 small bulbs of garlic whole – in India, 5-6 cloves in USA
- ½ teaspoon Turmeric powder
- Salt as per taste
Instructions
- Soak Fenugreek/methi seeds for atleast 1-2 hours.
- Then 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
Tips & Variations
-
- You can store this karindi for at least 1-2 months without refrigeration, since we keep it in sunlight it will not spoil easily.
- Note this can be only made with fresh red chilies and not with dry red chili.
- This chutney/karindi is usually made from Byadagi or Dyavanur red chiles.
Nutrition
Calories: 29kcalCarbohydrates: 5gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 123mgFiber: 1gSugar: 1gVitamin A: 240IUVitamin C: 37mgCalcium: 15mgIron: 1mg
Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight
♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥
Subscribe to my Youtube Channel for healthy & tasty video recipes.
Leave a Reply