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) SSPandian, the leading manufacturer of Asafoetida in India brings you the best hing powder.
Archana Doshi
Puli Inji Recipe - Tamarind and Ginger Chutney
1355 ratings.

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 taste this once you will salivate for more every time you hear puli inji. Delicious and pleasing to the palate will all flavours of sweet, sour, bitter and tangy it is a perfect accompaniment to any meal.

Puli Inji is quite popular across South India. You will find puli inji on an onam sadhya famous in Kerala and you can also find it as part of the meal at a Tamilian Brahmin weddings. 

Serve Puli Inji with almost everything like dosa, idli, chilla, and especially with Upma Kozhukattai.

If you like this recipe, you can also try other Chutney Recipes such as

  1. Dhaniya Pudina Chutney
  2. Tomato Onion Chutney
  3. Mysore Chutney

Course: Side Dish
Diet: Vegetarian
Prep in

10 M

Cooks in

20 M

Total in

30 M

Makes:

4 Servings

Ingredients

  • 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

  1. 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. 

  2. Add the turmeric powder, tamarind extract, red chilli powder, jaggery and salt to taste.

  3. 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.

  4. 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.

  5. 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.

  6. Serve Puli Inji with almost everything like dosa, idlichilla, and especially with Upma Kozhukattai.

Archana Doshi

View Archana Doshi's Recipes

Archana Doshi on the web

Last Modified On Tuesday, 09 April 2019 16:52
     
Install App