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Inji Pajji

Ginger adds that extra zing to this delicious coconut chutney. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor in Recipes Course
New Update
Main Ingredients Ginger, Coconut
Cuisine Karnataka
Course Pickles, Jams and Chutneys
Prep Time 6-10 minutes
Cook time 11-15 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Inji Pajji

  • 1 inch piece Ginger
  • 1/2 Coconut scraped
  • 1 teaspoon Sugar
  • 1 teaspoon Tamarind pulp
  • to taste Salt
  • 1 tablespoon Oil
  • 1/4 teaspoon Mustard seeds
  • 2 Dried red chillies
  • 8-10 Curry leaves

Method

  1. Grind together ginger, coconut, sugar, tamarind pulp and salt to a smooth paste. Transfer the ground paste into a bowl.
  2. Heat oil in a pan and add mustard seeds. As they begin to splutter add dry red chillies and curry leaves. Add this tempering to the ground paste and serve.

Nutrition Info

Calories 440
Carbohydrates 16.5
Protein 3.6
Fat 39.9
#Coconut #Curry leaves #Dried red chillies #Ginger #Oil #Salt #Sugar #Tamarind pulp
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