Green Chilli Chutney (South Indian North Karnataka Karindi)

Karindi is a North Karnataka side dish that is a very spicy chutney. Popular with Roti or Chapati as a side dish. In India, once the Karindi is prepared it is kept outdoors. Both sunlight and cold air at night enhances the flavours. After a week it can be stored in the refrigerator. If you choose green chillies, Karindi will be green in colour. If you choose red chillies, Karindi will be red in colour. The same recipe works well for both.

20-22 ripened long and thin green chillies, such as' byadgi green chilli (100 g)
2½ tsp. flax seeds/agase
2 tsp. mustard seeds
4-5 cloves garlic
½ tsp. turmeric
kosher or sea salt

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 have a very nice aroma and its colour 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, if desired.

Makes 4 servings.

Cook's Notes:

• You can also add 2 tsp. of methi seeds to this karindi. It's important to soak Fenugreek/methi seeds for at least 1-2 hours.
• Cut pieces of carrot or cucumber can be added to the above mixture before keeping for fermentation.