Inji puli / Sweet and sour ginger pickle
Inji puli is a sweet and tangy pickle served for traditional Kerala Sadhya
Servings 8
Calories 5kcal
Ingredients
- 4-6 inch piece Ginger About the size of ur palm. Chop it very fine.
- Tamarind About the size of small lemon or 2 tsp of paste
- Jaggery same quantity as the ginger u are using.
- 2-3 Green chili cut into thin rounds
- 1 tsp Mustard
- 1 Whole red chili
- 1 sprig Curry leaves
- Salt to taste
- 1 tbsp Use gingerly oil or sesame oil
Instructions
- Dissolve tamarind and jaggery together in 1 cup water. Do it before you start even chopping ginger.
- Heat oil crackle mustard then add red chili, curry leaves and green chili saute for two minutes then add the tamarind and jaggery dissolved mixture carefully Make sure to sieve properly so no impurities or pulp falls.)
- When the mixture begins to boil add the ginger (it cooks well in the heat as it is finely chopped)and salt let it boil on low medium flame till the whole thing reduces to a thick but falling consistency. As it cools the mixture will become really thick so plan accordingly.When cool store in clean dry bottle.
- Serve only 1 -2 tsps along with rice or other curries etc but ideally for a sadhya.
Notes
Though sesame oil or coconut oil is used traditionally I find that veg oil is gives it more shelf life.
Use the darkest tamarind and jaggery available for authentic color.
Use the darkest tamarind and jaggery available for authentic color.