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Puli inji, or "Ginger chutney" as some may call it is a Keralite (Southern Indian) dish.

Ingredients for Puli Inji:

  • 2" piece of ginger
  • 2 large balls of tamarind
  • 12 cloves of garlic
  • 3 red chillies
  • 3 green chillies
  • 1/2 tsp methi (fenugreek) seeds, roasted finely
  • 1 tsp mustard seeds, for seasoning
  • 1 tsp cumin seeds
  • A small piece of jaggery
  • Salt to taste

Directions for making Puli Inji:

  1. Roast the cumin seeds lightly and powder to a fine paste with the red chillies and half the fenugreek and garlic.
  2. Chop the ginger, green chillies and remaining garlic.
  3. Soak the tamarind in some hot water and extract the juice.
  4. Put in the chopped ingredients and continue boiling.
  5. In a pan, heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds.
  6. When the mustard crackles, add the ground masala and fry till the masala turns color.
  7. Put in the chopped ingredients, jaggery, salt to taste and tamarind juice.
  8. Bring to a boil and boil till the juice is thick.
  9. Bottle when cool.
  10. Should keep for about a week.
  11. Enjoy your Puli Inji. Hope you love this Indian recipe.


Coconut Chutney recipe , Date Chutney, Green Mango Chutney recipe , Indian Coconut Chutney, Mango Chutney, Puli Inji, Lemon Pickle recipe , Lime Pickle, Mango Pachadi

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