Inji Pulli Recipes


Inji Pulli, also known as Puli Inji or Ginger Tamarind Chutney, is a popular South Indian condiment that combines the flavors of ginger, tamarind, jaggery, and spices. It’s a sweet, tangy, and slightly spicy chutney that is often served as an accompaniment to rice or as a side dish for festive meals. Here’s the recipe:

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

  • 1/4 cup ginger, finely chopped
  • 1/4 cup tamarind pulp (soaked in water and strained)
  • 1/2 cup jaggery, grated or chopped
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds (methi seeds)
  • 2-3 dry red chilies, broken into pieces
  • A pinch of asafoetida (hing)
  • A few curry leaves
  • 2 tablespoons oil
  • Salt to taste
  1. Prepare Ginger: Peel the ginger and finely chop it. You can use a food processor or a sharp knife for this.
  2. Prepare Tamarind Pulp: Soak tamarind in warm water for a few minutes. Squeeze the tamarind to extract the pulp. Strain and set aside.
  3. Prepare Jaggery Syrup: In a pan, heat jaggery with a little water over medium heat to make a syrup. Strain to remove any impurities and set aside.
  4. Cook Ginger: In a pan, heat oil over medium heat. Add mustard seeds and let them splutter. Add fenugreek seeds, dry red chili pieces, and curry leaves. Sauté for a minute.
  5. Add Ginger: Add the finely chopped ginger to the pan and sauté for a few minutes until it’s aromatic.
  6. Add Tamarind Pulp: Pour the tamarind pulp into the pan and mix well with the ginger.
  7. Add Jaggery Syrup: Add the prepared jaggery syrup to the pan and mix well. Let the mixture simmer for a few minutes.
  8. Simmer: Allow the chutney to simmer over low heat until it thickens and the flavors blend together. Stir occasionally to prevent sticking.
  9. Tempering: In a separate small pan, heat a little oil. Add mustard seeds and let them splutter. Add asafoetida and curry leaves. Sauté for a minute.
  10. Add Tempering: Pour the tempered mixture over the chutney and mix well.
  11. Cool and Serve: Once the chutney reaches the desired consistency, turn off the heat and let it cool.

Cook’s Tips:

  • Adjust the sweetness and tanginess of the chutney by varying the amount of jaggery and tamarind.
  • You can add a pinch of turmeric powder for color and flavor.
  • The chutney tends to thicken as it cools down, so adjust the consistency accordingly.

Enjoy: Inji Pulli can be served as a side dish with rice, dosa, idli, or even with snacks. Its unique blend of flavors makes it a versatile and delicious addition to your meals.

I'm Mageswari, and as a content writer, I specialize in creating content for food blogs. I have always been passionate about food, from trying out new recipes to exploring different cuisines from around the world.


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