Red Chilli Karindi (Menthe Hindi)

Name: Red Chilli Karindi (Menthe Hindi)
Prep time: 10 min
Yield: 4
Cuisine: Indian
Ingredients: 1/2 teaspoon Turmeric powder; 2 teaspoon Mustard seeds; 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 small bulbs of garlic (whole – in India, 5-6 cloves in USA); Salt (as per taste)

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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.

By: Indianveggiedelight (via Indianveggiedelight)

Original Publish: Jan 5, 2018

Last Updated: Mar 1, 2026

Prep: 10 mins

Yields: 4

Nutrition Facts

29 kcalCalories

2 gProtein

5 gCarbs

1 gFat

Ingredients

1/2 teaspoon Turmeric powder
2 teaspoon Mustard seeds
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 small bulbs of garlic (whole – in India, 5-6 cloves in USA)
Salt (as per taste)

Instructions

Soak Fenugreek/methi seeds for atleast 1-2 hours.

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Chef's Notes

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.

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Red Chilli Karindi (Menthe Hindi)

Nutrition Facts

Ingredients

Instructions

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Chef's Notes

Comments & Photos

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