Puli Inji Recipe - Tamarind and Ginger Chutney
You have to try this slip smacking Puli Inji Recipe which is a sweet, spicy and tangy Tamarind and Ginger Chutney perfect to have along with dosa, parathas and especially Upma Kozhukattai for breakfast.In association with SS Pandian (SSP Asafoetida)
Puli Inji is a delicious tangy spicy gingery accompaniment made from fresh ginger, jaggery and green chillies. It is very simple and quick to make and can be stored in the refrigerator for about a week or two.
If you like this recipe, you can also try other Chutney Recipes such as
- 1 cup Tamarind Water , from 40 grams of tamarind
- 2 tablespoons Ginger , chopped
- 2 tablespoons Green Chillies , chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/4 teaspoon Red chilli powder
- 1/4 teaspoon Asafoetida (hing)
- 3 tablespoons Jaggery
- 1 tablespoon Sesame (Gingelly) Oil
- 1/4 teaspoon Mustard seeds
- 3 sprig Curry leaves , finely chopped
- Salt , to taste
How to make Puli Inji Recipe - Tamarind and Ginger Chutney
To begin making the Puli Inji recipe, heat a tablespoon of oil in a saucepan; add the mustard seeds, fenugreek seeds and allow it to crackle. Stir in the asafoetida, curry leaves, ginger and green chillies. Saute for a few seconds.
Add the turmeric powder, tamarind extract, red chilli powder, jaggery and salt to taste.
With heat on high, allow the puli inii mixture to come to boil. Once it comes to a boil, turn the heat to low and simmer the the puli inji for about 15 minutes until the mixture becomes a little thick.
At this point, turn off the heat and check the salt and adjust to taste accordingly. Transfer the Puli inji to a serving bowl and serve hot.
The Puli Inji can be stored in an air tight container in the refrigerator for a couple of weeks and used as and when desired.
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