A lip-smacking condiment. It is sweet, spicy, and tangy. Served at room temperature with any type of rice dishes or even grilled foods.
Hot and Sweet Ginger Chutney – Inji Puli
® This is a RAS signature Recipe©
♦Prep time:6min ♦Cook time:20min ♦Yield:150ml.
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Hot and Sweet Ginger Chutney – Inji Puli
Description
Inji Puli (also known as Puli-inji or Inji Curry) is a quintessential South Indian condiment from Kerala. It is a brilliant, concentrated burst of four distinct flavors: sour, sweet, spicy, and salty. It is an indispensable part of the traditional Kerala Sadya (grand feast), where it serves a functional purpose; its high ginger content acts as a powerful digestive aid for a heavy meal.
Ingredients:
Instructions
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Add the tamarind pulp to a small bowl and add 3/4-1 cup boiled (hot) water. Leave to soften.
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Add the Jaggery to a saucepan with 1 1/2 cups of water and boil till the jaggery has just dissolved.
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Meanwhile, slice the chillies into rings and chop the ginger by slicing into matchsticks and then chopping up again, so that it is super finely chopped.
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Once the tamarind has softened in the bowl of hot water, squeeze and strain out the pulp, extracting the tamarind solution. Set aside.
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Add the coconut oil to a wok and heat. Add mustard seeds and allow to pop.
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Once the mustard seeds have stopped popping, add the fenugreek seeds, followed in sequence by dried chilli pieces and curry leaves.
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Next, add the green chilli slices. Fry till fragrant and bright green.
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Add the ginger, and continue to saute till the ginger no longer smells raw. It should be really fragrant and not turn brown. Stir continuously.
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Add the turmeric and chilli powders and stir through. Do not be tempted to add more. It is more for colouring than for the flavour. Stir briefly.
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Now, use a strainer and pour the jaggery water into the wok. Add salt(1/4tsp).
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Bring to a boil and then cook on medium till slightly thickened. It will be very bubbly/foamy when it starts to thicken.
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At this stage, add the tamarind solution. Add half of the tamarind water first, taste and add more to taste.
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Boil on medium heat. After 5 minutes, check consistency and then reduce the heat to low. Boil another 4-5 minutes.
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The texture should be quite thick, but don't overcook. Too much caramelisation - and the chutney will harden.
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This makes about 150 mL of chutney, a small bowl. You can double the recipe as needed. Serve at room temperature. Keep tightly stored if made in larger amounts. It does not go bad even if stored at room temperature for up to a week.
Note
- 1 cup = 240 mls
- You can add more green chillies if you like it spicier. This recipe produces a mildly spicy chutney.
- The ginger must be finely chopped as shown in the video and NOT crushed using pestle and mortar. Crushing the ginger does not give the right texture. When you crush the ginger you also lose some of the juices of the ginger, in the process.
- Use only the specified amount of chilli powder and turmeric powder. It is just to brighten the colour and add a very subtle seasoning.
- Always use a strainer when adding the jaggery solution to the dish. It may contain tiny traces of sandy residue.
- Key Ingredients: Ginger, Jaggery (Cane sugar), Tamarind, Green Chillies, Curry leaves, Spices, Oil, Salt.
