Sweet and spicy Ginger chutney in a sweet aromatic tamarind sauce ( INJI PULI/PULI INJI)

Coming up with a name that perfectly describes this incredible aromatic ginger chutney is a task.
Popularly called Inji Puli or Puli Inji , Inji means Ginger and puli is tamrind.

Puli Inji is an indispensible part of the popular Kerala Onam Sadya. This is nothing but a spicy aromatic sweet, tangy sauce prepared by lightly sautéing ginger and green chillies with other condiments and simmering till it thickens.

Puli Inji or Injipuli is an indispensable part of  sadyas and Kerala (sadya) is incomplete without puli inji or inji puli. The various tongue tickling characters of this unique pickle like the sweetness of the jaggery, the hot spicy chillis, the tartness from the ginger all blend well to give a unique flavor to the taste buds and is an excellent accompaniment to dishes like idlis, dosas and curd rice. In my house this never stays long in the bottle and we find excuses to finish this up.

We make this very often along with other chutneys and pickles this is one of the must have pickle in  our home. This is one of the many oldest authentic recipes from grandma days and from her kitchen passed on to her daughters and my childhood memories.

1.    1/2 cup finely minced ginger
2.    4 green chillies also finely chopped.
3.    Jaggery 4 small pieces , small chunks.
4.    Tamrind – size of a lemon.
5.    ¼ tsp Turmeric powder
6.    ¼ tsp Red chilly powder
7.    ¼ tspMethi powder/Fenugreek powder .
8.    Salt to taste

9.    2 tbsp oil and water as needed to cook the ginger and chillies.

For Seasoning
1.    2 tsp oil
2.    ¼ tsp mustard seeds
3.    Red chillies 3
4.    Sprigs of curry leave


  1. Extract juice from the tamarind by  soaking in warm water first to soften the tamrind.
  2. Take 1  ½ or 2 cups of water in a pan and add the jaggery pieces to it, when its is dissolved, filter it to remove the impurities. Keep aside.
  3. Boil the tamarind water and the jaggery water together , it will be a sweet and tangy mixture to taste, at this stage you can adjust the taste by adding more of jaggery or more tamarind water.Keep this mixture simmering on a low .
  4. In a a separate pan heat the oil and fry the grated ginger till the raw smell disappears and add the green chillies and fry till the ginger turns golden.
  5. Now pour this mixture of ginger , green chillies to the simmering tamarind, jaggery mixture and add turmeric,red chilly powder,salt and fenugreek powder.Keep stirring and let the sauce thicken.
  6. When it appears the whole mixture has nicely thickened and the fine aroma of green chillis and ginger emanating, prepare the seasoning.
  7. Splutter the mustard seed in 1 tbsp oil and pour the seasoning into the sauce.
  8. Stir well, add sprigs of curry leaves finally.
  9. If you need a thick sauce allow to simmer on a slow fire till the desired consistency .
  10. When cooled sufficiently, store well in a glass jar and keep refrigerated though it stays good outside too.