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.
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
2. 4 green chillies also
3. Jaggery 4 small pieces
, small chunks.
4. Tamrind – size of a
6. ¼ tsp Red chilly
7. ¼ tspMethi
powder/Fenugreek powder .
9. 2 tbsp oil and water
as needed to cook the ginger and chillies.
juice from the tamarind by soaking
in warm water first to soften the tamrind.
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.
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
- 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.
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.
it appears the whole mixture has nicely thickened and the fine aroma of
green chillis and ginger emanating, prepare the seasoning.
the mustard seed in 1 tbsp oil and pour the seasoning into the sauce.
well, add sprigs of curry leaves finally.
you need a thick sauce allow to simmer on a slow fire till the desired
cooled sufficiently, store well in a glass jar and keep refrigerated
though it stays good outside too.