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Red Chilli Karindi served in a bowl with garlic and methi seeds on the side
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4.75 from 4 votes

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.
Course Side Dish
Cuisine Indian
Keyword karindi, menthe hindi, north karnataka
Diet Vegan
Method No-Cook
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 29kcal
Author Bhavana Patil


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


  • 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 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.


Calories: 29kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 37mg | Calcium: 15mg | Iron: 1mg