Red Chilli Chutney (South Indian North Karnataka Red Chilli Karindi)

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. This delicacy has to be enjoyed with plain rice or jowar roti or with rice and sambar as a side dish.

20-22 ripened byadgi red chilli long and thin red chillies, which are less spicy in nature (100 g)
2½ tsp. fenugreek seeds/methi/menthya
2 tsp. mustard seeds
5-6 cloves garlic
½ tsp. turmeric powder
kosher or sea salt

Soak Fenugreek/methi seeds for at least 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 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.

Makes 4 servings.

Cook's Notes:

• You can store this karindi for at least 1-2 months without refrigeration, since we keep in sunlight it will not spoil easily.
• Note this can be only made with fresh red chillies and not with dry red chilli.
• This chuney/karindi is usually made from Byadagi or Dyavanur red chilles.