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Puli Inji/Tamarind Ginger Chutney

Course: Condiments
Cuisine: Indian, Kerala


  • 300 gm seedless brown tamarind or remove seeds before use
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 200 gm ginger finely chopped
  • 6 green chillies finely chopped
  • 3 sprigs curry leaves
  • 80 gm jaggery
  • ½ tsp roasted fenugreek powder
  • 2 tbsp rice flour
  • ½ tsp mustard seeds
  • ½ tsp fenugreek seeds
  • 3 dry red chilli
  • 2 sprigs curry leaves
  • Salt to season
  • 2 tbsp coconut oil


  • Soak the tamarind in one litre of lukewarm water for 15 minutes. Then grind it into a paste. Strain into another bowl.
  • Place on low heat and add turmeric and red chilli powder.
  • Add the chopped ginger, chillies and curry leaves; continue to cook on low heat till bubbles appear at the edges.
  • Add the jaggery and season with salt.
  • At this stage, it is important to taste and adjust the flavours; it should be a perfect balance of tanginess, heat, aromatic ginger and sweet. If you feel any of the flavours are out of proportion, adjust accordingly.
  • Add the roasted fenugreek powder and mix well.
  • Lightly roast the rice flour and add to above, to thicken the chutney.
  • Once the chutney has thickened, remove from heat.
  • Add a tempering with oil, mustard seeds, fenugreek, dry red chilli and curry leaves.
  • Cool and store in air tight bottles or containers. This chutney can be stored for upto a month when refrigerated; i.e. if it lasts so long!