Puli Inji

Sweet, tangy and spicy ginger, jaggery and tamarind chutney


  • 1 cup Ginger (Chopped)
  • 1 1/2 tablespoons Tamarind
  • 1 1/2 teaspoons Red Chilly powder
  • 1/2 teaspoon Coriander powder
  • 1/4 teaspoon Turmeric powder
  • 2 tablespoons Jaggery
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Fenugreek powder
  • 1 pinch Asafetida
  • Curry leaves
  • Salt
  • Coconut oil


  1. Soak the tamarind in hot water. Extract pulp by squeezing this soaked tamarind.
  2. Add to this pulp, jaggery, chilly powder, coriander powder, turmeric powder, asafetida and fenugreek powder. Mix well and keep aside.
  3. Heat oil in a pan and deep fry the ginger with a few curry leaves. When brown, remove and keep aside.
  4. Splutter mustard seeds in pan. Add curry leaves and green chilly and saute for 2 mins.
  5. Add the tamarind pulp mixture and heat till it boils.
  6. Add the fried ginger.
  7. Remove from heat and allow it to cool. Refrigerate to store upto 2 weeks.
  8. Serve this as side dish in your south indian snacks or lunch.

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