Inji Pulli ( Sweet and Sour Chutney)
by Vidya Prakash Iyer
This recipe has been viewed 1204 times
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.
Add your private note
Inji Pulli ( Sweet and Sour Chutney) recipe - How to make Inji Pulli ( Sweet and Sour Chutney)
Preparation Time:    Cooking Time:    Total Time:
Makes 3 to 4 servings
- 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.
This recipe was contributed by Vidya Prakash Iyer on 06 Aug 2013
Know more about this member, Click Here
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.