Ginger and Tamarind Chutney (Inji Pulli)


DSC_0710A Kerala sadya (feast) is not complete without the ‘Inji Pulli’ (also called Pulli Inji) which is a sweet,sour and hot chutney made using fresh grated ginger,tamarind,j aggery and chillies. Just the mention of the ingredients makes your mouth water, right? Yum. This chutney actually is very beneficial to the digestive process and enables you to finish the sadya without feeling stuffed and bloated 🙂

This dish along with some other pickles etc are made usually a day or so in advance of the actual sadya since it stores well. In fact you can store it in the refrigerator for up to 2 weeks. When we have our friends over for our Onam sadya, this chutney is in much demand and any leftover chutney is snatched by them. 🙂 And many have asked me for the recipe.

So here I am finally posting it. My version of this recipe is a slightly easier version than the traditional version which requires frying and then grinding the ginger first and then cooking it for a longer period of time to really get a thick chutney. My easy version skips some steps but believe me you still end up with a finger-licking chutney/pickle.  This is a great accompaniment/side dish with paranthas and or just with some dal and rice.

The color of the chutney will vary from light brown to dark brown depending upon the color of the jaggery and the tamarind. Here I used a light brown jaggery hence the light brown color of the chutney.

I am sharing this tantalizing, rejuvenating and lip-smacking ginger chutney to Fiesta friday this week.

Ginger and Tamarind Chutney (Inji Pulli)

  • Servings: Makes about 1 cup chutney
  • Time: about 40 minutes
  • Difficulty: Easy
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Ingredients:

  • 2 tsp coconut oil
  • 1/2 tsp mustard seeds
  • 3/4 cup ginger grated
  • 2 green chillies chopped fine
  • 5-6 fresh curry leaves
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1/4 tsp asafoetida (hing)
  • 1/2 tsp salt
  • 1 /2 cup water
  • Golf size ball tamarind soaked in 1/2 cup warm water( or about 2 tbsp store bought tamarind pulp)
  • 1 tbsp jaggery shredded or cut into small pieces

Method:

Grate the ginger using a grater and keep aside.

Heat a medium size wok style pan (Kadhai). Add the coconut oil and add the mustard seeds. When the mustard seeds start spluttering, lower heat to medium and then add the ginger and the green chillies and the curry leaves. Saute the ginger,chillies and the curry leaves for about 3-4 mins. Add all the spices and the salt and stir for another 1 minute. Add the water. Cover and cook for about 10 mins on low heat.
From the soaked tamarind, take only the pulp out and filter out seeds and the flesh. Add this tamarind pulp and the jaggery into the ginger mixture. Continue to cook on low heat for another 7- 10 mins stirring frequently until you get a thick pasty consistency.

Let cool and transfer to a tight fitting container.  This chutney can stay fresh in the refrigerator for up to a week.

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0 thoughts on “Ginger and Tamarind Chutney (Inji Pulli)

  1. Glad to have found your site! I was served with an amazing array of feast during Onam celebrations last weekend, we were hooked!
    Looking forward to trialing out your recipes at home to recreate 🙂

    1. Hi ! I am so glad that you received an nam meal! And also excited that you want to try the dishes! I hope they come out just like the ones you tasted! Good Luck and keep me posted1 🙂

  2. I simply love this dish. The fresh flavors sound delicious. I’m a huge fan of ginger. And, it’s great how the Inji Pulli is designed to help you digest your feast. Thank you for sharing this chutney at the fiesta. I’m sure it’ll help us digest all the other treats we’ve been enjoying. Happy FF, and I hope you have a wonderful weekend! 😀

    1. Hi Ronit, hmm curry leaves have such a unique flavor that I can’t think of another substitute. So if you can’t find dried curry leaves either, you can just skip it. I bet it will still come out pretty good. SO I hope you do try it! Good Luck! 🙂

    1. Hi Mila this ginger chutney is very unique to Kerala, which is in southern India. There is also tamarind and date chutney which is quite popular in North Indian cuisine which is what I suspect you must have tried. I hope you get to try this one too – this has a nice kick to it too from the ginger and the chillies! 🙂

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