Inji Pulli Recipe - Tamarind and ginger chutney.

This recipe is contributed by Member Vidya Prakash.

Main Ingredients : Tamarind, Coconut oil

Cuisine : Maharashtrian

Course : Gravies sauces and stocks

Inji Pulli

Inji Pulli Recipe - How to make Tamarind and ginger chutney.


Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Tamarind 3 cups

  • Coconut oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Fresh fenugreek (methi) 1/2 teaspoon

  • Ginger peeled and chopped100 grams

  • Green chilli 3

  • Curry leaves 8-10

  • Dry red chilies halved2

  • Jaggery (gur) grated1 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).

website of the year 2013
website of the year 2014