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

4.6 from 5 reviews
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By Maria George
Created on 22nd Aug 2015
  • Inji Puli ( Ginger & Tamarind Chutney), How to make Inji Puli ( Ginger & Tamarind Chutney)
Inji Puli ( Ginger & Tamarind Chutney)by Maria George
  • Inji Puli ( Ginger & Tamarind Chutney) | How to make Inji Puli ( Ginger & Tamarind Chutney) (72 likes)

  • 5 reviews
    Rate It!
  • By Maria George
    Created on 22nd Aug 2015

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 a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Kerala cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Inji Puli ( Ginger & Tamarind Chutney) at your home. Inji Puli ( Ginger & Tamarind Chutney) by Maria George will help you to prepare the perfect Inji Puli ( Ginger & Tamarind Chutney) at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 40 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Inji Puli ( Ginger & Tamarind Chutney).

  • Prep Time0mins
  • Cook Time40mins
  • Serves6People
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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