Puli Inji Recipe | Inji Puli Recipe | Sweet and sour Ginger pickle

Puli Inji Recipe - Inji Puli Recipe - Sweet & Sour Ginger Pickle .

Puli Inji is an indispensable part of the popular Kerala
Onam Sadya. This is nothing but a spicy aromatic sweet, tangy sauce prepared by
lightly sautéing ginger and green chillies with other condiments and simmering till it thickens.
 Kerala (sadya) is incomplete without puli inji or inji
puli. The various tongue tickling characters of this unique pickle like the sweetness of the jaggery, the hot spicy chillis, the tartness from the ginger all blend well to give a unique flavor to the taste buds and is an excellent accompaniment to dishes like idlis, dosas and curd rice. In my house this never stays long in the bottle and we find excuses to finish this up.
We make this very often along with other chutneys and pickles this is one of the must have pickle in  our home. This is one of the many oldest authentic recipes from grandma days and from her kitchen passed on to her daughters and my childhood memories.

1.    1/2 cup finely minced
2.    4 green chillies also
finely chopped.
3.    Jaggery 4 small pieces
, small chunks.
4.    Tamrind – size of a
5.    ¼ tsp Turmeric powder
6.    ¼ tsp Red chilly
7.    ¼ tspMethi
powder/Fenugreek powder .
8.    Salt to taste
9.    2 tbsp oil and water
as needed to cook the ginger and chillies.
For Seasoning
1.    2 tsp oil
2.    ¼ tsp mustard seeds
3.    Red chillies 3
4.    Sprigs of curry leave


  1. Extract
    juice from the tamarind by  soaking
    in warm water first to soften the tamrind.
  2. Take
    1  ½ or 2 cups of water in a pan and
    add the jaggery pieces to it, when its is dissolved, filter it to remove
    the impurities. Keep aside.
  3. Boil
    the tamarind water and the jaggery water together , it will be a sweet and
    tangy mixture to taste, at this stage you can adjust the taste by adding
    more of jaggery or more tamarind water.Keep this mixture simmering on a low
  4. In a
    a separate pan heat the oil and fry the grated ginger till the raw smell
    disappears and add the green chillies and fry till the ginger turns golden.
  5. Now
    pour this mixture of ginger , green chillies to the simmering tamarind, jaggery
    mixture and add turmeric,red chilly powder,salt and fenugreek powder.Keep
    stirring and let the sauce thicken.
  6. When
    it appears the whole mixture has nicely thickened and the fine aroma of
    green chillis and ginger emanating, prepare the seasoning.
  7. Splutter
    the mustard seed in 1 tbsp oil and pour the seasoning into the sauce.
  8. Stir
    well, add sprigs of curry leaves finally.
  9. If
    you need a thick sauce allow to simmer on a slow fire till the desired
    consistency .
  10. When
    cooled sufficiently, store well in a glass jar and keep refrigerated
    though it stays good outside too.

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