Recipe Servings
2
Prep Time
Cook Time
Total Time
Difficulty Level
About Inji Puli Recipe: A delicious, sweet and sour ginger chutney from the state of Kerala. Made with ginger, jaggery, tamarind along with a host of other spices. A mouth watering accompaniment to serve that can be stored for months like pickles.
Ingredients Of Inji Puli
- 100 Ml Refined oil
- 500 Gram Ginger (peeled), finely chopped
- 250 Gram Chillies, finely chopped
- 150 Gram Tamarind
- 400 Gram Jaggery
- 5 Gram Fenugreek seeds
- 50 Gram White sesame seeds
- To taste Salt
- For tempering:
- 50 Ml Gingelly oil
- 5 Gram Mustard seeds
- 2 Gram Asafoetida
- 2 sprigs Curry leaves
- 3 Nos Red chilllies
How to Make Inji Puli
- Soak the tamarind in 150 ml warm water for 15 minutes. Mash and strain.
- Break the jaggery in small bits and melt on a low flame with a few drops of water. Strain and keep aside.
- Heat oil and add fenugreek seeds. When start getting brown, add the ginger and sauté on a very low flame.
- Now add the green chillies and cook for a few minutes.
- Mix in the strained jaggery and tamarind extract.
- Let the liquid simmer for 20 minutes; remove the scum that shall collect on the sides.
- The liquid will get thick and start leaving oil in the side. season.
- For tempering, heat oil put in all the ingredients; add it to the liquid.
- Toast the sesame seeds and coarsely grind it.
- Add it to the liquid and mix well.
- Take it off the flame and cool before serving.
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