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Puli Inji-SK Khazana

Sweet, sour and spicy chutney brought to you all the way from Kerala This is a Sanjeev Kapoor exclusive recipe.

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Puli Inji-SK Khazana

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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

  1. 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.
  2. 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.
  3. Add jaggery, mix well and cook till it is completely dissolved. Switch off heat and set aside.
  4. 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.
  5. Serve or store in an air tight container.
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