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Recipe
Puli Inji - Tangy and Spicy Ginger Chutney
Zesty Ginger Chutney: A Burst of Tangy and Spicy Flavors
4.6 out of 5
Puli Inji is a traditional South Indian dish that originates from the vibrant Indian cuisine. This tangy and spicy ginger chutney is a delightful accompaniment that adds a burst of flavors to any meal.
Metadata
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
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1 cup (200g) ginger, finely chopped 1 cup (200g) ginger, finely chopped
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2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
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1 tablespoon jaggery, grated 1 tablespoon jaggery, grated
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2 tablespoons roasted coconut 2 tablespoons roasted coconut
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1 teaspoon mustard seeds 1 teaspoon mustard seeds
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1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
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2 dried red chilies 2 dried red chilies
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1 sprig curry leaves 1 sprig curry leaves
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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Salt to taste Salt to taste
Nutrition
- Calories (kcal / KJ): 120 kcal / 502 KJ
- Fat (total, saturated): 6g, 1g
- Carbohydrates (total, sugars): 15g, 10g
- Protein: 2g
- Fiber: 3g
- Salt: 0.5g
Preparation
-
1.Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
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2.Add fenugreek seeds, dried red chilies, and curry leaves. Sauté for a minute until fragrant.
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3.Add the finely chopped ginger and sauté for 5-6 minutes until it turns golden brown.
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4.In a separate bowl, mix tamarind pulp with 1/4 cup of water and strain to remove any impurities.
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5.Add the strained tamarind pulp to the pan and mix well.
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6.Stir in grated jaggery and roasted coconut. Cook for another 2-3 minutes until the jaggery melts and the mixture thickens.
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7.Season with salt according to taste and remove from heat.
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8.Allow the chutney to cool before serving. It can be stored in an airtight container in the refrigerator for up to a week.
Treat your ingredients with care...
- Ginger — Choose fresh and young ginger for the best flavor. Peel the ginger skin before chopping.
- Tamarind pulp — Soak tamarind in warm water for 10 minutes, then extract the pulp by squeezing and straining.
- Roasted coconut — Dry roast grated coconut in a pan until golden brown for a nutty flavor.
Tips & Tricks
- Adjust the spiciness by adding more or fewer dried red chilies.
- For a smoother consistency, blend the chutney after cooking.
- Serve Puli Inji as a condiment with rice, dosa, idli, or any Indian meal.
- The chutney tastes even better when allowed to sit for a few hours to let the flavors meld.
- Experiment with the sweetness by adding more or less jaggery according to your preference.
Serving advice
Serve Puli Inji as a side dish or condiment alongside steamed rice, dosa, or idli. It adds a tangy and spicy kick to the meal and complements the flavors of other dishes.
Presentation advice
Garnish the Puli Inji with a sprig of fresh curry leaves or a sprinkle of roasted coconut to enhance its visual appeal. Serve it in a small bowl or as a dollop on the side of the plate for easy access.
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