Name: Red Chilli Karindi|Menthe Hindi|North Karnataka style Karindi
Prep time: 10 min
Total time: 10 min
Ingredients: 100 grams OR 20-22 ripened long and thin red chillies which are less spicy in nature (byadgi red chilli); 2.5 teaspoon Fenugreek seeds/Methi/Menthya; 2 teaspoon Mustard seeds; 2 small bulbs of garlic (whole – in India, 5-6 cloves in USA); 1/2 teaspoon Turmeric powder; Salt as per taste

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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. 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.

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RED CHILLI KARINDI|MENTHE HINDI|NORTH KARNATAKA STLYE KARINDI RECIPE CARD

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5 from 2 votes

Red Chilli Karindi|Menthe Hindi|North Karnataka style Karindi

Course Chutney

Cuisine Indian

Keyword karindi, menthe hindi, north karnataka

Prep Time 10 minutes

Total Time 10 minutes

Servings

Author bhavana

Ingredients

Measuring cup used 1 cup = 250ml

100 grams OR 20-22 ripened long and thin red chillies which are less spicy in nature byadgi red chilli
2.5 teaspoon Fenugreek seeds/Methi/Menthya
2 teaspoon Mustard seeds
2 small bulbs of garlic whole – in India, 5-6 cloves in USA
1/2 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

1.You can store this karindi for atleast 1-2 months without refrigeration,since we keep in sunlight it will not spoil easily.
2.Note this can be only made with fresh red chillies and not with dry red chilli.
3.This chuney/karindi is usually made from Byadagi or Dyavanur red chilles.

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