How to Make Red Chilli Karindi
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.
Tips & Variations
You can store this karindi for atleast 1-2 months without refrigeration, since we keep 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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