Inji Pulli ( Sweet and Sour Chutney)

by Vidya Prakash Iyer

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A sweet and sour ginger-tamarind chutney which adds a zing to any rice dish and also can be a new and tasty chutney for kebabs, tikkis and other chaat items. Tastes est with traditional curd rice from south.

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Inji Pulli ( Sweet and Sour Chutney) recipe - How to make Inji Pulli ( Sweet and Sour Chutney)

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Quick Chutneys

Preparation Time: 20 mins Cooking Time: 15 mins Total Time: 35 mins 4Makes 3 to 4 servings

Ingredients

2 cups soaked tamrind
2 tbsp coconut oil
1 tsp mustard seeds ( rai / sarson)
1/2 tbsp chopped fenugreek (methi) leaves
100 gms chopped ginger (adrak)
3 green chillies
10 curry leaves (kadi patta)
2 whole dry kashmiri red chillies
1 tbsp grated jaggery (gur)
1/2 tsp chilli powder
salt to taste

Method

Heat oil in a non stick kadkai add mustard seed and methi seeds.
When it starts spluttering add ginger, green chillies, curry leaves and red chillies saute well.
Add chilli powder and mix in the tamarind pulp and keep stirring and cooking till turns thick.
Add jaggery, chilli powder and salt and saute for a minute. Remove from heat and cool.
Store in a jar.