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Puli Inji
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Puli Inji | Inji Puli | Onam Sadya recipe

 classic chutney that’s a staple in Kerala’straditional feast, especially during Onam.
Course Chutney
Cuisine Indian, Kerala cuisine
Keyword ginger tamarind chutney, Ginger tamarind pickle, Inji Puli, Kerala recipes, Onam Sadhya recipe, Onam Sadya dishes, Onam Sadya recipes, Puli Inji
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 15 tsps

Ingredients

  • 90 gms / 1 cup chopped ginger
  • 25 gms/ ¼ cup chopped green chillies
  • 1 cup tamarind
  • ½ cup jaggery powder
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 2 sprigs of curry leaves
  • 2 dry red chillies, chopped
  • a pinch of asafoetida
  • ½ tsp turmeric powder
  • salt to taste
  • a pinch of roasted methi seeds powder

Instructions

  • Soak 1 cup of tamarind in 3 cups water, mash and keep aside for an hour.
  • After an hour, mash the tamarind well and set aside.
  • Wash and finely chop 90 gms ginger.
  •  Wash and finely chop 25 grams green chillies.
  • Heat a pan and add 1 tbsp oil.
  • Add 1 tsp mustard seeds, 2 sprigs curry leaves and 2 dry red chillies. Saute.
  • Add chopped ginger and saute.
  • Add chopped green chillies and saute till the ginger and green chillies are well cooked.
  • Strain tamarind pulp into the pan .
  • Add ½ cup jaggery powder and mix well.
  • Add a pinch of asafoetida, ½ tsp turmeric powder and salt. Mix well.
  • Cook till the mixture thickens. 
  • Finally add a pinch of roasted fenugreek seeds powder. Give a quick mix.
  • Puli Inji is ready to be served.