Puli Inji | Inji Puli: The Ginger, Tamarind, and Jaggery Chutney from Kerala

Puli Inji is tangy, sweet, and spicy all at the same time. This ginger, tamarind, jaggery relish from Kerala score on many levels. It is finger-licking delicious; it pairs well with so many dishes (be it breakfast, lunch or dinner), and has a long shelf-life so you can make big batches in advance. What more can you ask for?

Puli Inji—literally means Tamarind (Puli) and Ginger (Inji)—is a classic Kerala relish that explodes with flavour; the sourness of tamarind, the sweetness of jaggery, and of course, the bite of ginger.

I first had Puli Inji many, many moons ago as a part of a “set” we ordered for dinner from South Indian Concerns in Matunga, Mumbai.

A “set” consists of a complete array of dishes needed for lunch or dinner. While the set include roti or puri, it normally does not include rice. A set normally consists of puri or chapati, one dry curry (thoran or poriyal), one kootu, sambhar, rasam, and typically, puli inji. The set can be a lifesaver on days when one is too tired to cook, and the quantity is more than enough for two meals for a family like mine.

Also called Inji Puli, this dish is a staple in a Kerala Sadya (festive meal) and once you try it, you will know why as well. I absolutely love having it with curd rice or even with dosa.

Tips to Make a Robust, Finger-licking Delicious Puli Inji

• Choose ginger that is fresh (tender) because then it will not be fibrous. You can very easily identify such ginger because the peel will be light brown and very thin. In addition, if you snap a piece of it, it will break immediately with a snap. 
• I always scrape the peel off the ginger with a sharp knife or the handle of a spoon. If you use a peeler, you may also take off some of the useful flesh of the ginger also.
• Use Sesame oil to get the best flavour.
• Use aged tamarind that is dark brown in colour because it is really tangy and sour. Newer tamarind that is light brown in colour tends to have a sweeter taste.

Recipes for Other Ginger-based Dishes

• Allam Pachadi | Andhra Ginger Chutney
• Indian Ginger Mint Tea (With Milk) | Pudina Adrak Chai 
• Inji Thayir | Yogurt with Ginger
• Ginger Lemon

How to Make Puli Inji: The Tamarind, Ginger and Jaggery Chutney from Kerala

1. Getting Started
   1. Peel and chop the 100 gms ginger into very small pieces. I scrape the skin off the ginger with a knife. 
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   2. Chop the 3 long green chillies into small pieces. Use less chillies, if you so wish. 
2. Extracting the Tamarind Pulp
   1. Soak 35 gms Tamarind (2″ ball) in 1/4 cup warm water for 10 minutes.
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   2. Mash the soaked tamarind well and then squeeze out the pulp.
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   3. To the leftover tamarind add 1/4 cup water, mash well and squeeze the remaining pulp.
   4. Mix the two extracts together.
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3. Making the Puli Inji
   1. In a wok, heat 2 tbsp of sesame oil.
   2. Add the ginger pieces and stir-fry till the pieces turn brown. 
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   3. Now add the chopped green chilli and stir-fry for a few seconds.
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   4. Next, add tamarind pulp,1/4 tsp turmeric powder, and mix well.
   5. Add 1/2 cup water and bring to a boil.
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   6. Now add 1/4 cup grated jaggery and cook over slow flame till the mix thickens.
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   7. When the mix turns thick and is of chutney consistency, turn off the flame.
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   8. Add salt and mix well.
4. Add the Tempering
   1. In a ladle, heat 1 tsp sesame oil.
   2. Add 1/4 tsp fenugreek seeds (methi dana) and stir-fry for a few seconds.
   3. Now, add 1/2 tsp mustard seeds and wait till they splutter.
   4. Add 1 or 2 split red chillis and curry leaves.
   5. Stir fry for a minute.
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   6. Add to the Puli Inji and mix well.
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5. Let the Puli Inji rest for at least an hour.
6. Serving Suggestions
   1. You can serve Puli Inji as a side to Curd Rice, Plain Dal Rice, Dosa, Pesarattu and more.
7. Storing Suggestions
   1. If you have made a small batch and without stinting on the oil, then this chutney will remain good even at room temperature for a couple of days.
   2. If you wish to store the Puli Inji for a longer time (as long as two months), store in the fridge.

I had first posted this recipe for Puli Inji in April 2014. While I make this chutney very often, I took the time today to update this post as well.

Recipe for Puli Inji: The Tamarind, Ginger, and Jaggery Chutney from Kerala

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Puli Inji or Inji Puli: A Ginger, Tamarind, and Jaggery Chutney from Kerala

Aruna

Puli Inji is a finger-licking good chutney made with ginger, tamarind, and jaggery in Kerala. Also called Inji Puli, this tangy, spicy, and sweet relish is a must for Kerala Sadya. You can make large batches of Puli Inji and enjoy it with curd rice, Idli, Dosa, Pesarattu, and more.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Accompaniments, Chutney, Dinner, Lunch

Cuisine Gluten Free, Indian, Kerala, South Indian, Vegan, Vegetarian

Servings 8 Servings

Equipment

• Knife
• Chopping Board
• Plate
• Heavy-bottomed Kadha (Wok) or Vessel
• Spatula
• Bowl

Ingredients

  

1x2x3x

• 100 gms Fresh Ginger
• 3 Green Chillies (Long ones, ~ 15 gms)
• 40 gms Jaggery or Gur (Grated; 1/4 Cup)
• 4 tsp Oil (Sesame Oil, preferred)
• 1/4 tsp Turmeric
• 1/2 cup Water
• Salt to Taste

For Tamarind Pulp

• 2" Ball Tamarind (35 gms)
• 1/2 Cup – Water

For Tempering

• 1 – Red Chillies
• 1/2 tsp Mustard Seeds
• 1/4 tsp Methi or Fenugreek Seeds
• 1 tsp Oil (Sesame Oil preferred)
• A Few Curry Leaves

Instructions

 

Getting Started

• Peel and chop the 100 gms ginger into very small pieces. I scrape the skin off the ginger with a knife.
• Chop the 15 gms green chillies (3 long ones) into small pieces. Use less chillies, if you so wish.

Extracting the Tamarind Pulp

• Soak 35 gms Tamarind (2″ ball) in 1/4 cup warm water for 10 minutes.
• Mash the soaked tamarind well and then squeeze out the pulp.
• To the leftover tamarind add 1/4 cup water, mash well and squeeze the remaining pulp.
• Mix the two extracts together.

Making the Puli Inji

• In a wok, heat 2 tbsp of sesame oil.
• Add the ginger pieces and saute till the pieces turn brown.
• Now add the chopped green chilli and stir-fry for a few seconds.
• Add 1/4 tsp turmeric powder, and mix well.
• Next, add tamarind pulp and mix well.
• Add 1/2 cup water and bring to a boil.
• Now add 1/4 cup grated jaggery (~40 gms) and cook over slow flame till the mix thickens.
• Add salt and mix well.

Add the Tempering

• In a ladle, heat 1 tsp sesame oil.
• Add 1/4 tsp fenugreek seeds and stir-fry for a few seconds
• Now add 1/2 tsp mustard seeds and wait till they splutter.
• Add 1 or 2 split red chillis and curry leaves.
• Stir fry for a minute.
• Add to the Puli Inji and mix well.
• Let the Puli Inji rest for at least an hour.

Serving Suggestions

• You can serve Puli Inji as a side to Curd Rice, Plain Dal Rice, Dosa, Pesarattu and more.

Storing Suggestions

• If you have made a small batch and without stinting on the oil, the Puli Inji will remain good even at room temperature for a couple of days.
• If you wish to store the Puli Inji for a longer time (as long as two months), store in the fridge.

Keyword Ginger Tamarind Chutney, Inji Puli, Puli Inji

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!