Inji Puli - A Sweet, Sour, Pungent Tamarind- Ginger chutney

Ingredients:-

1 small lemon size -Tamarind (preferably black tamarind)

2-3 tbsp- Ginger - Finely Chopped

1tbsp- Green Chillies- Finely chopped

1 tbsp - Jaggery

1 tsp- Mustard Seeds

5-6 - Curry Leaves

¼ tsp - Fenugreek seeds

¼ tsp- Turmeric Powder

½ tsp - Red Chilli Powder (or as per desired)

Salt as per taste

½ tbsp- Oil

Preparation:-

• Soak the tamarind in 1 cup water and keep it aside for 15-20 mins. Squeeze the tamarind juice from soft pulp.

• Heat oil in a pan, add mustard seeds, when it splutters add fenugreek seeds and curry leaves.

• Add finely chopped ginger and green chillies, and fry it till it turns golden brown. Ensure curry leaves don’t turn black. Add the Tamarind juice, jaggery, turmeric powder red chilli powder and salt.

• Let it boil, add little water and let the mixture simmer to a thick consistency. Stir in occasionally to avoid any lump or sticking to the bottom of the pan.

Recipe and Image Contributed by Sangeeta Iyer