Malawian-style Tangy Ginger Chutney

Ingredients

In this Malawian adaptation, the traditional Indian Puli inji is transformed into a tangy ginger chutney with a unique Malawian twist. While the original dish uses jaggery as a sweetener, the Malawian version incorporates local honey for a touch of sweetness. Additionally, the Malawian-style Tangy Ginger Chutney includes a blend of spices commonly used in Malawian cuisine, such as coriander and cumin, to infuse the chutney with a distinct flavor profile. We alse have the original recipe for Puli inji, so you can check it out.

• 2 cups (400g) fresh ginger, peeled and finely chopped 2 cups (400g) fresh ginger, peeled and finely chopped
• 1 cup (240ml) tamarind pulp 1 cup (240ml) tamarind pulp
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 2g, 0.2g
• Carbohydrates (total, sugars): 26g, 20g
• Protein: 1g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a saucepan, heat the vegetable oil over medium heat.
2. 2.
   Add the chopped ginger and sauté for 5 minutes until fragrant.
3. 3.
   In a separate bowl, combine the tamarind pulp and water. Mix well to dissolve the pulp.
4. 4.
   Add the tamarind mixture to the saucepan and stir.
5. 5.
   Stir in the honey, ground coriander, ground cumin, chili powder, and salt.
6. 6.
   Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the chutney thickens.
7. 7.
   Remove from heat and let the chutney cool.
8. 8.
   Transfer the chutney to a sterilized jar and refrigerate for at least 2 hours before serving.

Treat your ingredients with care...

• Ginger — Make sure to peel the ginger before chopping it. Use fresh ginger for the best flavor and aroma.

Tips & Tricks

• Adjust the sweetness and spiciness according to your preference by adding more honey or chili powder.
• For a smoother texture, blend the chutney in a food processor or blender before refrigerating.
• Serve the chutney chilled for a refreshing taste.

Serving advice

Serve the Malawian-style Tangy Ginger Chutney as a condiment alongside Malawian dishes such as nsima (maize porridge) or grilled meats. It also pairs well with Indian-inspired dishes like curries or samosas.

Presentation advice

Transfer the chutney to a small serving bowl and garnish with a sprinkle of chopped fresh coriander leaves. The vibrant orange color of the chutney will add a pop of brightness to the table.