Puli Inji (Tamarind Ginger Pickle)
Recipe type: Pickles
Puli Inji is a sweet and sour pickle made with tamarind and ginger. In the southern Indian state of Kerala, it is a delightful part of an Onam or Vishu sadhya meal. Try this pickle (chutney) recipe with rice, as it is traditionally served, or experiment with a piece of toast or as sandwich spread…delicious!
- Dry Tamarind – 9 oz (250 gm)
- Water – 4 cups + 2 cups (divided)
- Ginger – 5 oz, finely minced
- Green Chilies – to taste, finely minced
- Oil – 2 Tbsp
- Asafoetida – ¼ tsp
- Turmeric Powder – ¼ tsp
- Curry Leaves – 2 sprigs
- Jaggery – 5 oz, or to taste
- Salt – to taste
- For the Seasoning:
- Oil – 2 Tbsp
- Mustard Seeds – 1 tsp
- Dry Red Chilies – 2 to 3
- Curry Leaves – 1 to 2 sprigs
- In a saucepan, add Tamarind (broken into small portions) and 4 cups water.
- Bring to a boil, turn off stove, cover and allow the tamarind to soak for approx 2-3 hrs.
- With your hands, squeeze the tamarind to release the pulp from the fiber and seeds (takes some effort).
- Using a colander, strain the tamarind pulp from the fibers. Add additional 2 cups of water to the fibers slowly to release any remaining tamarind juices.
- In a large pan, heat 2 Tbsp of Oil.
- Add Asafoetida, Turmeric Powder and Curry Leaves.
- Immediately add minced Ginger and Green Chilies. Saute until color changes to a light golden brown.
- Add Tamarind pulp and Salt. Mix and cook until the raw smell of tamarind goes away and mixture thickens (approx 20 to 25 minutes on a medium high).
- Add Jaggery and allow it to melt (approx 5 minutes).
- In a small skillet, heat 2 Tbsp of Oil.
- Add Mustard Seeds and allow them to pop.
- Add Dry Red Chilies and Curry Leaves. Mix quickly and pour seasoning over prepared Puli Inji. Mix through.
- Serve in small quantities with Rice.
This recipe makes a big batch which can be stored in an airtight jar or container in the fridge for months.