Grandma's Inji Puli (Ginger Pickle) Recipe

Cooking Directions

• STEP 1.Peel and grate the ginger, extract tamarind pulp, and chop jaggery into small pieces.
• STEP 2.Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida. Once they splutter, add grated ginger and saut茅 until it turns golden brown.
• STEP 3.Add tamarind pulp, jaggery, red chili powder, turmeric powder, and salt. Mix well and cook on low heat until the mixture thickens.
• STEP 4.Allow the pickle to cool completely before transferring it to a clean, dry jar. Store in a cool, dark place for a week to let the flavors develop.
• STEP 5.Serve Grandma's Inji Puli as a side dish with rice, dosa, or idli. It can also be used as a spread for sandwiches or as a dip for snacks.
• STEP 6.Store the pickle in the refrigerator after opening. It stays fresh for up to a month.

Cooking Tips

• Use fresh ginger for the best flavor and aroma.
• Adjust the amount of red chili powder according to your spice preference.
• Ensure the pickle is completely cooled before storing to prevent spoilage.
• For a smoother texture, blend the pickle in a food processor before storing.

Storage and Serving

• Store the pickle in a clean, dry jar in a cool, dark place.
• Serve the pickle as a side dish with rice, dosa, or idli.
• Refrigerate the pickle after opening to extend its shelf life.