Puli Inji-SK Khazana Sweet, sour and spicy chutney brought to you all the way from Kerala This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 01 Nov 2018 in Recipes Course New Update Main Ingredients Tamarind, Ginger Cuisine Kerala Course Pickles, Jams and Chutneys Prep Time 16-20 minutes Cook time 21-25 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Puli Inji-SK Khazana 250 grams Tamarind 2 inches Ginger cut into thin strips 1 1/2 cups Jaggery chopped to taste Salt 3 Green chillies slit 1/4 teaspoon Turmeric powder 1 tablespoon Coconut oil 1 teaspoon Mustard seeds 2-3 Dried red chillies 7-8 Curry leaves Method Heat sufficient water in a non-stick pan and bring to a boil. Add tamarind, mix and boil for 7-8 minutes. Remove from heat, cool and squeeze the tamarind with your hand to get a thick pulp. Strain through a strainer to get a smooth pulp and put into a bowl. Heat a deep non-stick pan. Pour the tamarind pulp into it, add salt, green chillies, turmeric powder and ginger, mix and cook for 10-12 minutes. Add jaggery, mix well and cook till it is completely dissolved. Switch off heat and set aside. Heat coconut oil in a small non-stick tempering pan. Add mustard seeds and let them splutter. Add red chillies and curry leaves, sauté for 30 seconds and pour over the tamarind mixture. Mix well. Serve or store in an air tight container. #Coconut oil #Curry leaves #Dried red chillies #Ginger #Green chillies #Mustard seeds #Salt #Tamarind #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article