A Kerala sadya (feast) is not complete without the ‘Inji Pulli’ (also called Pulli Inji) which is a sweet,sour and hot chutney made using fresh grated ginger,tamarind,j aggery and chillies. Just the mention of the ingredients makes your mouth water, right? Yum. This chutney actually is very beneficial to the digestive process and enables you to finish the sadya without feeling stuffed and bloated 🙂
This dish along with some other pickles etc are made usually a day or so in advance of the actual sadya since it stores well. In fact you can store it in the refrigerator for up to 2 weeks. When we have our friends over for our Onam sadya, this chutney is in much demand and any leftover chutney is snatched by them. 🙂 And many have asked me for the recipe.
So here I am finally posting it. My version of this recipe is a slightly easier version than the traditional version which requires frying and then grinding the ginger first and then cooking it for a longer period of time to really get a thick chutney. My easy version skips some steps but believe me you still end up with a finger-licking chutney/pickle. This is a great accompaniment/side dish with paranthas and or just with some dal and rice.
The color of the chutney will vary from light brown to dark brown depending upon the color of the jaggery and the tamarind. Here I used a light brown jaggery hence the light brown color of the chutney.
I am sharing this tantalizing, rejuvenating and lip-smacking ginger chutney to Fiesta friday this week.
Glad to have found your site! I was served with an amazing array of feast during Onam celebrations last weekend, we were hooked!
Looking forward to trialing out your recipes at home to recreate 🙂
Hi ! I am so glad that you received an nam meal! And also excited that you want to try the dishes! I hope they come out just like the ones you tasted! Good Luck and keep me posted1 🙂
Thanks Indu and will keep you in the loop 🙂
[…] Inji Puli […]
This quick version of inji pulli looks delicious Indu! Thanks for sharing 🙂
thanks and you are welcome Naina!. Yes I thought why not make it easy on us a lil’ bit without compromising on the taste 🙂
Oh my what a great recipe! I love everything about it!
thanks Julie! Yes it is really yummy! 🙂
Reblogged this on Chef Ceaser.
I simply love this dish. The fresh flavors sound delicious. I’m a huge fan of ginger. And, it’s great how the Inji Pulli is designed to help you digest your feast. Thank you for sharing this chutney at the fiesta. I’m sure it’ll help us digest all the other treats we’ve been enjoying. Happy FF, and I hope you have a wonderful weekend! 😀
Hi Kaila ha ha yes this inji puli will help to digest all the other fantastic treats we have there at FF this week! thanks so much and hope you are enjoying your weekend as well 🙂
Ginger and tamarind are two of my favorite ingredients, so I really want to try and make this chutney. I’m just not sure I can get fresh curry leaves. What do you suggest to use instead, if at all?
Hi Ronit, hmm curry leaves have such a unique flavor that I can’t think of another substitute. So if you can’t find dried curry leaves either, you can just skip it. I bet it will still come out pretty good. SO I hope you do try it! Good Luck! 🙂
Thank you Indu! I will try and find the leaves next time I’ll be in the Asian market. If not, I’ll try to prepare it without…
What an interesting recipe! I guess I’ve tried such kind of chutney in Indian restaurants, but never made it at home. It might be very aromatic! 🙂
Hi Mila this ginger chutney is very unique to Kerala, which is in southern India. There is also tamarind and date chutney which is quite popular in North Indian cuisine which is what I suspect you must have tried. I hope you get to try this one too – this has a nice kick to it too from the ginger and the chillies! 🙂
May be I would add less chillies, I eat spicy food but not very spiced)))
yes you can certainly do that and it will still be good! 🙂
Oooh! That looks good!
thanks Nell.! 🙂