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

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

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).