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.
1.You can also add 2 teaspoons of methi seeds to this karindi.Its important to soak Fenugreek/methi seeds for atleast 1-2 hours. 2.Cut pieces of carrot or cucumber can be added to the above mixture before keeping for fermentation.