Inji Pulli ( Sweet and Sour Chutney)
by Vidya Prakash Iyer
This recipe has been viewed 1968 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.
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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
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