Ginger Chilli chutney - Inji Puli
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • Oil – 3 tbsp (preferably gingelly oil)
  • Mustard seeds – 1 tsp
  • Methi/fenugreek seeds – blended – 1 tsp
  • Urad – 1 tbsp
  • Curry leaves – 2 sprigs
  • Asafetida/hing – 2 tsp
  • Ginger – 2 cups, chopped finely (FINELY)
  • Green chilli – 1 cup, chopped finely
  • Turmeric powder – 1 tsp
  • Salt – 2 tbsp (change it as per your taste)
  • Tamarind extract – ½ lemon size soaked in ¾ cup of water
  • Powdered Jaggery - 1 tbsp
Instructions
  1. Wash, peel of the skin and chop ginger finely. Chop the green chilli finely without edges. Soak tamarind in ¾ cup of water and set aside.
  2. Take a pan with gingelly oil (3 tbsp., do not compromise) in medium heat, add some mustard seeds, wait you hear pop sound (cracks), and then add the urad dal, wait till it changes color to brown, add curry leaves and asafetida.
  3. Then add ginger and green chillies and fry till nicely browned. It will shrink. This might take around 10 minutes. Filter and add the tamarind water with required salt.
  4. Allow it to boil for another 5 minutes till the raw smell leaves. Then lower the heat and let it get just mixed, sautéed, thicken and ooze out some oil.
  5. Add powdered jaggery, fenugreek powder and let it boil for another 2 minutes and switch off.
  6. Cool and store in a glass bottle for 2-3 weeks. Use clean spoon every time
Notes
1. DO not compromise on oil, it helps for storage and not spoil easily.
2. The ginger and green chilles need to be chopped finely.
Recipe by Relish The Bite at https://www.relishthebite.com/ginger-chilli-chutney-inji-puli/