Puli Inji - Tangy and Spicy Ginger Chutney

Ingredients

• 1 cup (200g) ginger, finely chopped 1 cup (200g) ginger, finely chopped
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• 1 tablespoon jaggery, grated 1 tablespoon jaggery, grated
• 2 tablespoons roasted coconut 2 tablespoons roasted coconut
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 2 dried red chilies 2 dried red chilies
• 1 sprig curry leaves 1 sprig curry leaves
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 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. 1.
   Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. 2.
   Add fenugreek seeds, dried red chilies, and curry leaves. Sauté for a minute until fragrant.
3. 3.
   Add the finely chopped ginger and sauté for 5-6 minutes until it turns golden brown.
4. 4.
   In a separate bowl, mix tamarind pulp with 1/4 cup of water and strain to remove any impurities.
5. 5.
   Add the strained tamarind pulp to the pan and mix well.
6. 6.
   Stir in grated jaggery and roasted coconut. Cook for another 2-3 minutes until the jaggery melts and the mixture thickens.
7. 7.
   Season with salt according to taste and remove from heat.
8. 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.