Puli Inji Recipe – Tamarind and Ginger Chutney
Introduction:
Puli Inji, a tangy and spicy ginger chutney, is a staple side dish from South India, renowned for its combination of bold flavors. The word “Puli” refers to tamarind, which imparts a sharp, sour base, while “Inji” refers to ginger, offering a zesty kick to the chutney. This chutney is made with fresh ginger, jaggery, and green chilies, creating a harmonious balance of sweetness, bitterness, sourness, and tang. Ideal for pairing with traditional South Indian dishes like dosa, idli, upma, and more, Puli Inji is both versatile and delectable. The best part? It’s simple to make, quick to prepare, and can be stored in the refrigerator for up to two weeks.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Servings: Yields about 1 cup
Ingredients
| Ingredient | Quantity |
|---|---|
| Tamarind Water | 1 cup (from 40 grams of tamarind) |
| Ginger (chopped) | 2 tablespoons |
| Green Chillies (chopped) | 2 tablespoons |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Red Chilli Powder | 1/4 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Jaggery | 3 tablespoons |
| Sesame Oil (Gingelly Oil) | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1/4 teaspoon |
| Curry Leaves (finely chopped) | 3 sprigs |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions
-
Prepare the Ingredients:
- Begin by soaking tamarind in warm water for a few minutes to extract the tamarind juice (approximately 1 cup of tamarind water). Set this aside.
- Chop the ginger and green chilies. Finely chop the curry leaves as well.
-
Tempering:
- Heat a tablespoon of sesame oil in a saucepan over medium heat. Add the mustard seeds and methi seeds. Allow them to crackle and release their aroma, which should take about 30 seconds.
- Stir in the asafoetida and curry leaves. Sauté for a few more seconds until the curry leaves are crisp and fragrant.
-
Adding the Spices:
- Add the chopped ginger and green chilies to the pan. Stir-fry them for a couple of minutes, allowing the ginger to release its aroma.
-
Simmer the Chutney:
- To the sautéed mixture, add turmeric powder, tamarind water, red chili powder, jaggery, and salt. Stir well to combine all the ingredients.
-
Cooking the Chutney:
- Increase the heat to high and bring the mixture to a boil. Once it begins to bubble, reduce the heat to low. Let the mixture simmer for approximately 15 minutes, stirring occasionally.
- As the chutney simmers, it will begin to thicken and absorb the flavors. You should be left with a thick, tangy chutney.
-
Final Adjustments:
- After 15 minutes of simmering, taste the chutney. Adjust the salt according to your preference and make sure the balance of flavors is just right. If you’d like it a bit sweeter, add a touch more jaggery.
-
Serving:
- Once the chutney has reached your desired thickness and flavor profile, remove it from the heat. Transfer it to a serving bowl.
-
Storage:
- Allow the Puli Inji to cool before storing it in an airtight container. It will last in the refrigerator for up to two weeks, making it a convenient and flavorful accompaniment to many meals.
Serving Suggestions:
Puli Inji is incredibly versatile and can elevate many South Indian dishes. Serve it alongside:
- Dosa: The crispy texture of dosa paired with the tangy chutney is a classic combination.
- Idli: A perfect complement to soft, steamed idlis, adding a burst of flavor to each bite.
- Upma: The spiciness of Puli Inji balances the mild, savory taste of upma, creating a satisfying meal.
- Kozhukattai: This South Indian steamed dumpling, often enjoyed during festive seasons, pairs wonderfully with Puli Inji.
This delightful chutney will quickly become a favorite in your kitchen, adding a flavorful punch to every meal!
Nutritional Information (Per serving, approximately 2 tablespoons):
| Nutrient | Amount |
|---|---|
| Calories | 40 |
| Carbohydrates | 9g |
| Protein | 0g |
| Fat | 1g |
| Fiber | 1g |
| Sugars | 6g |
| Sodium | 75mg |
| Potassium | 50mg |
Puli Inji is a flavorful, tangy chutney that brings together the best of sweet, sour, spicy, and bitter flavors in a single spoonful. Quick to prepare, it’s an ideal addition to any South Indian meal, whether served fresh or stored for later. Make a batch today, and indulge in the culinary delight of this mouthwatering chutney!
