Puli Inji (Tamarind and Ginger Chutney)

Name: Puli Inji (Tamarind and Ginger Chutney)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup Tamarind Water from 40 grams of tamarind; 2 tablespoons Ginger chopped; 2 tablespoons Green Chillies chopped; 1/4 teaspoon Turmeric powder (Haldi); 1/4 teaspoon Methi Seeds (Fenugreek Seeds); 1/4 teaspoon Red Chilli powder; 1/4 teaspoon Asafoetida (hing); 3 tablespoons Jaggery; 1 tablespoon Sesame (Gingelly) Oil; 1/4 teaspoon Mustard seeds (Rai/ Kadugu); 3 sprig Curry leaves finely chopped; Salt to taste

open_in_newFrom another website: Archanas Kitchen

This sweet, spicy and tangy tamarind and ginger chutney goes well with dosa, parathas and especially upma kozhukattai for breakfast.

schedulePrep

10 min

local_fire_departmentCook

20 min

groupServes

Ingredients

As listed on Archanas Kitchen

1 cup Tamarind Water from 40 grams of tamarind
2 tablespoons Ginger chopped
2 tablespoons Green Chillies chopped
1/4 teaspoon Turmeric powder (Haldi)
1/4 teaspoon Methi Seeds (Fenugreek Seeds)
1/4 teaspoon Red Chilli powder
1/4 teaspoon Asafoetida (hing)
3 tablespoons Jaggery
1 tablespoon Sesame (Gingelly) Oil
1/4 teaspoon Mustard seeds (Rai/ Kadugu)
3 sprig Curry leaves finely chopped
Salt to taste

Source

Recipe by Archana Doshi on Archanas Kitchen. The full method is on the original page.

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