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Main Course

Inji Puli - Sweet Tamarind Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 6 servings

2 cup Tamarind pulp soak tamarind in water and extract pulp (Puli)
4 nos Green chillies
1/2 inch Ginger
2 cup Jaggery powder
2 nos Whole red chillies (Kollamulaku)
Salt A pinch
1/2 tsp Mustard seeds
Red chilly powder A pinch
1 tbsp Oil

Preparation

Step 1
Set a kadai over medium heat and pour in the oil or wok.
Step 2
Let the mustard seeds crackle and cook whole red chillies.
Step 3
Add the cut ginger and green chillies and fry for a minute.
Step 4
Add the tamrind pulp, pinch of red chilly powder, jaggery, pinch of salt and let it cook till the mixture thickens.
Step 5
You can have this as a chutney with biriyani.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Inji Puli - Sweet Tamarind Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 6 servings

2 cup Tamarind pulp soak tamarind in water and extract pulp (Puli)
4 nos Green chillies
1/2 inch Ginger
2 cup Jaggery powder
2 nos Whole red chillies (Kollamulaku)
Salt A pinch
1/2 tsp Mustard seeds
Red chilly powder A pinch
1 tbsp Oil

Preparation

Step 1
Set a kadai over medium heat and pour in the oil or wok.
Step 2
Let the mustard seeds crackle and cook whole red chillies.
Step 3
Add the cut ginger and green chillies and fry for a minute.
Step 4
Add the tamrind pulp, pinch of red chilly powder, jaggery, pinch of salt and let it cook till the mixture thickens.
Step 5
You can have this as a chutney with biriyani.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.