Puli inji (sweet and sour ginger pickle) Recipe

Cooking Directions

• STEP 1.Peel and finely chop the ginger. Soak tamarind in warm water and extract the pulp.
• STEP 2.Heat oil in a pan and add mustard seeds, fenugreek seeds, and dried red chilies. Fry until the mustard seeds splutter.
• STEP 3.Add the chopped ginger and sauté until it turns golden brown. Then, add the tamarind pulp, jaggery, turmeric powder, and salt. Cook until the mixture thickens.
• STEP 4.Remove from heat and let it cool. Store in an airtight container and refrigerate.
• STEP 5.Serve Puli Inji as a side dish with rice, dosa, or idli. It can also be used as a spread for sandwiches or wraps.

Cooking Tips

• Adjust the amount of jaggery and tamarind pulp according to your taste preference.
• For a spicier version, add more dried red chilies or a pinch of red chili powder.
• Make sure to cook the mixture until it thickens to achieve the right consistency.

Storage and Serving

• Store Puli Inji in an airtight container in the refrigerator.
• It stays fresh for up to 2 weeks.
• Serve it chilled or at room temperature as a side dish or condiment.