Puli Inji or Inji Puli: A Ginger, Tamarind, and Jaggery Chutney from Kerala
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.
Equipment
- Knife
- Chopping Board
- Plate
- Heavy-bottomed Kadha (Wok) or Vessel
- Spatula
- Bowl
Ingredients
- 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.