Ginger-Tamarind Chutney (Inji Puli)
A spicy and tangy South Indian chutney made with fresh ginger, green chilies, and tamarind. This sweet-sour condiment features aromatic curry leaves and mustard seeds, making it perfect as an accompaniment to rice or dosas.
Ingredients
- •3 tablespoons coconut oil
- •½ cup minced peeled ginger
- •2 tablespoons minced fresh green chile
- •2 teaspoons tamarind concentrate
- •½ cup hot water
- •¼ teaspoon brown mustard seeds
- •⅛ teaspoon red pepper flakes
- •10 pieces fresh curry leaves
- •⅛ teaspoon cayenne pepper
- •1 pinch ground asafetida
- •½ teaspoon salt
- •4 teaspoons grated jaggery
Cooking Instructions
- 1.
Heat 2 tablespoons coconut oil in a 10-inch heavy skillet over medium-low heat (coconut oil has a very low smoking point, so be careful not to let it get too hot). Add ginger and chile and cook, stirring, until ginger begins to brown, about 5 minutes. Remove from heat.
5 min
- 2.
Dissolve tamarind concentrate in 1/2 cup hot water.
1 min
- 3.
Heat remaining tablespoon coconut oil in a small heavy skillet over medium heat, then cook mustard seeds until they begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately, and stir until curry leaves are crisp.
3 min
- 4.
Add spice mixture to ginger mixture along with cayenne, asafetida, and salt and cook over medium heat, stirring, 1 minute. Add tamarind liquid and jaggery and simmer, stirring, until mixture becomes somewhat thick and syrupy, about 2 minutes. Serve warm or at room temperature.
3 min
