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Grandma's Inji Puli ( Ginger Pickle)

Mar-07-2018
Rekha Unni
30 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Grandma's Inji Puli ( Ginger Pickle) RECIPE

My all time favourite pickle. Be it onam or Vishu, sadhya is never complete without Inji Puli. The perfect blend of hot, sweet and tangy flavour in a single pickle. I am so fond of it that this is one pickle i always have at home. Sharing my Grandma's style of making it

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Indian
  • Simmering
  • Basic recipe
  • Side Dishes
  • Egg Free

Ingredients Serving: 4

  1. 2 lemon sized tamarind
  2. 1/4 cup jaggery
  3. 200 gms ginger chopped
  4. 100 gms green chillies finely chopped
  5. 2 sprig curry leaves
  6. 2-3 dry red chillies broken
  7. 1/4 tsp turmeric
  8. 1/4 tsp red chillies powder
  9. 3 tbsp coconut oil
  10. 1 tsp mustard seeds
  11. salt to taste

Instructions

  1. SOAK TAMARIND IN 1 CUP HOT WATER FOR 20 MINUTES
  2. SOAK GINGER IN SALT WATER FOR 5 MINUTES
  3. DRAIN EXCESS WATER
  4. HEAT 1.5 TBSP OIL, ADD GINGER
  5. SAUTE UNTIL GINGER TURNS BROWN
  6. ALLOW EXCESS OIL TO BE ABSORBED
  7. CRUSH GINGER LIGHTLY
  8. EXTRACT TAMARIND PULP
  9. SIEVE TAMARIND PULP
  10. IN EARTHEN VESSEL, ADD TAMARIND WATER
  11. ADD SALT, TURMERIC AND RED CHILI POWDER. BRING TO BOIL
  12. REDUCE HEAT AND ALLOW TO THICKEN
  13. MELT JAGGERY IN 1 CUP WATER
  14. SIEVE FOR IMPURITIES
  15. HEAT REMAINING OIL. SPLUTTER MUSTARD SEEDS
  16. ADD RED CHILLIES, GREEN CHILLIES AND CURRY LEAVES
  17. SAUTE UNTIL BROWN
  18. ADD SEASONING TO TAMARIND WATER
  19. ADD JAGGERY WATER
  20. ADD GINGER
  21. BRING TO BOIL
  22. REDUCE HEAT TO LOW. ALLOW TO THICKEN AND QUANTITY TO REDUCE TO HALF
  23. ALLOW TO COOL COMPLETELY. ALLOW FOR 12-14 HOURS TO ALLOW FLAVOUR TO SET IN
  24. SHOULD BE STORED IN STERILIZED CONTAINER. CAN BE REFRIGERATED UNTIL 2 WEEKS

Reviews (1)  

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Shelly Sharma
Mar-08-2018
Shelly Sharma   Mar-08-2018

Thanks for sharing this recipe.

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