Karindi is a traditional pickle from North Karnataka. Properly made Karindi has shelf life of over six months.


  • Carrots
  • salt


  1. Cut carrot in small strips
  2. Add brine (Salt water) so that carrots are completely submerged.
  3. Allow to ferment in air tight glass container. The process of fermentation takes few days. Place in sunlight to speeden the process.
  4. Store carrot karindi in refrigerator and serve as side dish.
  5. Optional flavours like clove, red chilli, garlic or pepper may be added to brine.

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