Inji Puli, or Ginger and Tamarind Chutney, is a flavorful and aromatic condiment from South India. Often served as a side dish with rice or dosas, this chutney brings together the natural heat of ginger and the tartness of tamarind, creating a mouth-watering fusion of flavors. It’s a traditional recipe, usually prepared during festivals, weddings, or special occasions. Its vibrant taste pairs wonderfully with the simple dishes of South Indian cuisine, such as sambar rice, curd rice, or even as a spread for dosas.
Ingredients:
- Fresh ginger – 100 grams (peeled and finely chopped)
- Tamarind pulp – 2 tablespoons (or 1 small lemon-sized ball of tamarind)
- Jaggery – 2 tablespoons (adjust to taste)
- Red chili powder – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Salt – to taste
- Oil – 1 tablespoon (preferably sesame oil or coconut oil)
- Mustard seeds – 1 teaspoon
- Fenugreek seeds – 1/4 teaspoon
- Curry leaves – 10-12 leaves
- Dried red chilies – 2-3 (optional, for added spice)
- Asafoetida (hing) – a pinch
- Water – 1/2 cup (for consistency)
Instructions:
- Prepare the Tamarind Pulp:
- If using fresh tamarind, soak it in warm water for about 10-15 minutes. Once softened, extract the pulp by squeezing it and straining out the fibers. You should get about 2 tablespoons of tamarind pulp.
- Cook the Ginger:
- Heat a pan on medium flame and add 1 tablespoon of oil. Once the oil is hot, add the finely chopped ginger and sauté for 5-6 minutes until the ginger softens and releases its fragrance.
- Add Spices:
- To the ginger, add turmeric powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the spices blend with the ginger.
- Prepare the Tamarind Mixture:
- In a separate bowl, mix the tamarind pulp with water. Stir well to ensure it’s smooth. Pour this tamarind mixture into the pan with the ginger-spice mixture. Add jaggery and stir.
- Simmer the Chutney:
- Let the mixture cook for 10-15 minutes on low heat, allowing the flavors to blend and the chutney to thicken. Stir occasionally to avoid burning. If the chutney becomes too thick, you can add a little more water to adjust the consistency.
- Tempering (Tadka):
- In a small pan, heat a teaspoon of oil. Add mustard seeds and let them splutter. Then add fenugreek seeds, dried red chilies, curry leaves, and a pinch of asafoetida. Fry for a minute, and then pour this tempering over the simmering chutney.
- Final Adjustments:
- Taste the chutney and adjust the sweetness, tanginess, or spice levels by adding more jaggery, tamarind, or chili powder as per your preference.
- Cool and Serve:
- Allow the chutney to cool to room temperature. Once cooled, it will thicken further and develop richer flavors. It can be stored in an airtight container for up to a week in the refrigerator.
Serving Suggestions:
Inji Puli pairs perfectly with a variety of South Indian dishes, such as:
- Steamed rice: Serve it with plain rice or as an accompaniment to sambar rice or curd rice.
- Dosas and Idlis: Spread it on crispy dosas or serve it as a side with idlis.
- Parathas: Enjoy it with flatbreads like parathas or chapatis for a tangy twist.
Health Benefits:
- Ginger is known for its anti-inflammatory properties and helps in digestion.
- Tamarind is rich in antioxidants, vitamin C, and minerals like magnesium and potassium.
- Jaggery is a healthier alternative to sugar and provides essential nutrients like iron.
Tips:
- Adjust the sweetness and spice level according to your taste by increasing or decreasing jaggery and chili powder.
- Inji Puli can be made in advance, and the flavors intensify after a day or two, making it an excellent choice for meal prep.
- If you want a smoother chutney, you can grind the mixture to a paste before tempering.
Inji Puli is a versatile chutney that can enhance the simplest of meals with its bold flavors. Its tangy, spicy, and sweet profile makes it a favorite for those who enjoy bold, robust tastes. Try making this traditional South Indian chutney at home, and elevate your meals with this delicious condiment!
