Puli Inji/ Inji Puli | Easy Spicy & Sweet Ginger Pickle
Servings 10
Ingredients
- 300 gm fresh ginger
- 200 gm dark jaggery
- 1 big pc tamarind two lime sized pieces
- 4-6 green chillies
- 4 tbsp coconut oil
- 1 tsp mustard seeds
- 2 sprigs curry leaves
- 2 tsp chilli flakes
- Salt to taste
Instructions
- Wash and peel the ginger to remove all its skin. Cut it very nicely, or easier process it with the chillies in a food processor till nicely minced.
- In a bowl, add jaggery, tamarind and one cup of water. Bring to boil till the jaggery is melted. Set aside.
- In a sauce pan, heat the oil. Splutter the mustard seeds. Fry the curry leaves and the chilli flakes.
- Add the minced ginger-chilli mixture and saute for five minutes or till the raw smell is gone.
- Strain the jaggery tamarind water into the ginger mixture. Add another 1/4 cup and squeeze out the tamarind completely, pour the water.
- Adjust the seasoning and simmer the mixture, stirring occasionally to avoid the mixture from sticking to the pan.
- After some time, you will see the mixture getting syrupy. Cook till the mixture is nicely thick with little liquid and tastes done. Adjust salt and switch off.
- Cool completely before storing into a clean glass jar. Use within a month and only use a dry spoon to serve.