Karindi is another very very spicy chutney for those of you who like spicy food. This can also be stored for a long time in the refrigerator.


Green / Red chillis 250 grams, 3 bulbs of garlic (whole – in India, 8-10 cloves in USA), 50 grams each of flex seeds, menthe seeds and mustard seeds, salt and oil.


  • Grind all the ingredients except oil to a coarse mixture.
  • Add heated and cooled oil to the above mixture.
  • Keep in hot sun for a day or two to ferment it.


  • Cut pieces of carrot or bitter gourd without seeds can be added to the above mixture before subjecting to fermentation. 

Typically Served With: 

This can be eaten with roti or chapatti or rice too. You can add ghee or oil to tone down the spice a bit 🙂


4 Responses

  1. hi,

    loved ur site… all the recipes are awesome…. Thanks.. karindi is my all time favorite and for green chili karindi we can also add cut pieces of cucumber …

  2. Thanks for this recipe…

    do we need to fry any of these before grinding? how long can we store it? will it not spoil if we use green chillies?

  3. Thanks so much for this recipe!! Awesome website for north Karnataka varieties…..I was in garage in my childhood and craving to make karindi, but didn’t know how to make it…..now I make this on regular basis….thanks a. Illinois for sharing all the wonderful recipes!!!!


  4. Sorry for the typo…I meant Gadag not garage….lol

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