How to Make Green Chilli Karindi
Grind all the ingredients into 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 a 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, chapatti, or rice, too. You can add ghee or oil to tone down the spice a bit.
Variations
You can also add 2 teaspoons 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.
More Chutney Recipes
Red Chilli Karindi Ridge Gourd Chutney Onion Chutney Coconut Chutney Raw Mango Chutney Tomato Chutney Mint Coriander Chutney
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