How to make Inji Pulli - Tamarind and ginger chutney.


This recipe is contributed by Member Vidya Prakash.

Main Ingredients : Tamarind (इमली), Ginger (अदरक)

Cuisine : Kerala

Course : Pickles, Jams and Chutneys

Inji Pulli

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

For more recipes related to Inji Pulli checkout Tamarind Leaves Chutney. You can also find more Pickles, Jams and Chutneys recipes like Chasni Ki Chutney, Green Chutney, Dippy Sticks, Lemon Pickle.


Inji Pulli Recipe Card

Inji Pulli

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Inji Pulli Recipe

  • Tamarind 3 cups

  • Ginger 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Fresh fenugreek (methi) 1/2 teaspoon

  • Ginger peeled and chopped 100 grams

  • Green chilli 3

  • Curry leaves 8-10

  • Dry red chilies halved 2

  • Jaggery (gur) grated 1 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste


Step 1

Soak tamarind in one cup of water and strain.

Step 2

Heat oil in a non stick kadai add mustard seed and methi seeds. When it starts spluttering add ginger, green chillies, curry leaves and red chillies saute till fragrant.

Step 3

Add red chilli powder and mix in the tamarind pulp and keep stirring and cooking till turns thick. Add jaggery, red chilli powder and salt and saute for a minute.Remove from heat and cool. Store in a jar.

Step 4

Serve hot with kerala dishes and with Thayir Sadam (Curd Rice).

Also try out these recipes from Kerala Cuisine like Til Bhaat, Moong Dal Payasam, Malabar Chemeen Kari, Vellarikai Pachidi .

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