Green Chilli Karindi|North Karnataka Style Karindi|ಕರಿಂಡಿ is a kind of chutney relished mostly by Veerashaiva community families living in central and northern Karnataka.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: South Indian

Ingredients

  • 100 grams OR 20-22 ripened long and thin green chilies which are less spicy in nature (byadgi green chilli)
  • 2.5 teaspoons flax seeds/agase
  • 2 teaspoons mustard seeds
  • 2 small bulbs of garlic (whole – in India, 4-5 cloves in USA)
  • 1/2 teaspoon turmeric
  • salt (as per taste)

Method

  1. Grind all the ingredients to a coarse mixture. Mix well and store it in a container.
  2. 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.
  3. This can be eaten with roti or chapatti or rice too. You can add ghee or oil to tone down the spice a bit.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.