Ginger- Tamarind Chutney From Mama’s Kitchen

In Kerala this is known as injee-puli. (Inge- ginger, puli – tamarind). A spicy and tangy chutney that sometimes takes the place of a pickle on a plate.


500 gms Ginger
1 1/2 tblsp chilli powder
1/2 tsp fenugreek /methi powder
2 small pieces of coconut
2 green chillies
2 tblsp tamarind paste (made out of tamarind the size of a small lemon)
a pinch or two of jaggery
curry leaves
2 -3 tblsp oil
1 cup water
salt to taste

Chop ginger to tiny pieces.
Chop coconut to tiny pieces.
Chop green chillies too.
Dry fry ( 1 or 2 mts) fenugreek seeds and grind it to a powder.
Dry fry (1 or 2 mts) chilli powder (the colour will turn a darkish red). Grind this into a paste.
In a pan, heat oil and fry the chopped ginger till it turns brown. It will take around 6-8 minutes.
Add coconut pieces and fry some more.
Add chopped green chillies and curry leaves and fry till the ginger turns into dark brown in colour.
Add chilli powder paste and cook for a minute.
Add water. After a minute or so, add tamarind paste.
Add salt. Bring the mixture to a boil.
Add a pinch of jaggery.
Cover and cook for 10 minutes.
After which add fenugreek powder. Let it cook for a minute or two or till the mixture thickens. It should not be too thick either, let it be slightly liquid-ish since the chutney will thicken after some time.
Remove from the stove. This chutney can stay up to four weeks.

2018-03-05T10:35:11+05:30 Food, Food, Art & Culture|0 Comments

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