How to Make Inji Puli

Recipe Servings

2

Prep Time10 Minutes

Cook Time30 Minutes

Total Time40 Minutes

Difficulty LevelMedium

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.