Inji Puli Recipe
How to make Inji Puli
- Chef:
- Recipe Servings: 2
- Prep Time:
- Cook Time:
- Total Cook Time:
- Difficulty Level: Medium
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
- 1.Soak the tamarind in 150 ml warm water for 15 minutes. Mash and strain.
- 2.Break the jaggery in small bits and melt on a low flame with a few drops of water. Strain and keep aside.
- 3.Heat oil and add fenugreek seeds. When start getting brown, add the ginger and sauté on a very low flame.
- 4.Now add the green chillies and cook for a few minutes.
- 5.Mix in the strained jaggery and tamarind extract.
- 6.Let the liquid simmer for 20 minutes; remove the scum that shall collect on the sides.
- 7.The liquid will get thick and start leaving oil in the side. season.
- 8.For tempering, heat oil put in all the ingredients; add it to the liquid.
- 9.Toast the sesame seeds and coarsely grind it.
- 10.Add it to the liquid and mix well.
- 11.Take it off the flame and cool before serving.
Recipe Notes
It will taste better after the flavors mellow down in a days’ time. If cooked well, it does not need refrigeration to store and can last for over a month.
Key Ingredients: Refined oil, Ginger (peeled), Chillies, Tamarind, Jaggery, Fenugreek seeds, White sesame seeds, Salt, Gingelly oil, Mustard seeds, Asafoetida, Curry leaves, Red chilllies
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