Inji Puli ( Ginger & Tamarind Chutney) | How to make Inji Puli ( Ginger & Tamarind Chutney)

By Maria George  |  22nd Aug 2015  |  
4.6 from 5 reviews Rate It!
  • Inji Puli ( Ginger & Tamarind Chutney), How to make Inji Puli ( Ginger & Tamarind Chutney)
Inji Puli ( Ginger & Tamarind Chutney)by Maria George
  • Prep Time

    0

    mins
  • Cook Time

    40

    mins
  • Serves

    6

    People

362

5





About Inji Puli ( Ginger & Tamarind Chutney)

A traditional dip which is an absolute must have in a Kerala sadya

Inji Puli ( Ginger & Tamarind Chutney) is delicious and authentic dish. Inji Puli ( Ginger & Tamarind Chutney) by Maria George is a great option when you want something interesting to eat at home. Restaurant style Inji Puli ( Ginger & Tamarind Chutney) is liked by most people . The preparation time of this recipe is few minutes and it takes 40 minutes to cook it properly. Inji Puli ( Ginger & Tamarind Chutney) is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Inji Puli ( Ginger & Tamarind Chutney). Inji Puli ( Ginger & Tamarind Chutney) is an amazing dish which is perfectly appropriate for any occasion. Inji Puli ( Ginger & Tamarind Chutney) is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Inji Puli ( Ginger & Tamarind Chutney) at your home.

Inji Puli ( Ginger & Tamarind Chutney)

Ingredients to make Inji Puli ( Ginger & Tamarind Chutney)

  • 4 Ginger skinned and chopped fine"
  • 4 green Chillis chopped fine
  • 1 sprig Curry leaf
  • 1 Tamarind ball"
  • 1 cup Water
  • 1 Jaggery cube"
  • 1 tsp Mustard seeds
  • 1 tsp Fenugreek seeds powdered
  • 1/2 tsp Asafoetida
  • 1 tbsp Coconut oil
  • Salt to taste

How to make Inji Puli ( Ginger & Tamarind Chutney)

  1. Soak tamarind in water for 10 minutes and chop ginger and green chilies.
  2. Squeeze the juice from soaked tamarind. Discard pulp and use water.
  3. Add coconut oil to wok and temper mustard seeds and curry leaves. Now add chopped ginger and chilies. Saute for a minute.
  4. Add in tamarind water along with jaggery. Stir till jaggery melts. Cook till tamarind water thickens and ginger cooks.
  5. Stir by adding fenugreek seeds and asafoetida. The fenugreek powder helps to thicken inji puli.

Reviews for Inji Puli ( Ginger & Tamarind Chutney) (5)

Sneha Gaikwada year ago

Very nice :ok_hand:
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Srilata Rajesha year ago

I made this recipe in gingellly oil. just added roasted fenugreek seeds and til and powdered it and added to this mixture to make it thick and aromatic
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sumaiya mehbooba year ago

how long does it stay fresh?
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Girisha Sewaka year ago

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Vani Sree2 years ago

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