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.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: Not specified
- Total time: 10 minutes
- Yield: 4
- Category: Side Dish
- Cuisine: Indian
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)
- 1/2 teaspoon Turmeric powder
- Salt (as per taste)
Method
- 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.
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.