PULI INJI
( KERALA STYLE CHUTNEY)

Puli Inji, also known as Inji Puli, is a traditional Kerala-style sweet, sour, and spicy chutney made mainly with ginger (inji) and tamarind (puli). It is an indispensable part of the grand Onam Sadhya feast. This chutney beautifully balances flavors — the tanginess of tamarind, the heat of green chilies and ginger, the sweetness of jaggery, and the earthy aroma of roasted spices. It acts as a digestive and enhances the overall taste of the feast when served with rice and other curries. Apart from Onam, it is also prepared for special occasions and festivals across Kerala.

Rich in antioxidants and aiding digestion, Puli Inji is both a flavor enhancer and a health-friendly accompaniment.

Preparation time : 10 minutes
Cooking time: 10 minutes
Serves: 2 persons

Ingredients:

½ cup finely chopped ginger
2 finely chopped green chillies
lemon-sized tamarind ball (soaked in warm water)
2 tbsp jaggery (adjust to taste)
1/4 tsp Turmeric powder
1/2 tsp Red chili powder (optional)
2 sprig Curry leaves
Salt – to taste
2 tbsp Coconut oil
1 tsp Mustard seeds
1 Dried red chili
1/4 Fenugreek seeds

Method:

Soak tamarind in warm water, extract thick pulp and keep aside.

Heat coconut oil in a pan, add mustard seeds and allow them to splutter.
Add dried red chilies, fenugreek seeds, and curry leaves; sauté for a few seconds.

Add finely chopped ginger and green chilies, sauté until golden brown and aromatic.

Pour in the tamarind extract, add turmeric powder, red chilli powder, salt, and cook until raw smell goes away.

Add jaggery and stir until it melts and blends with the tamarind mixture.
Cook on medium flame until the chutney thickens to a pickle-like consistency.
Check the balance of sweet, spicy, and tangy flavors, adjusting jaggery, tamarind, or chili as needed.

Finish with a few curry leaves and switch off the flame.

Puli Inji is served as part of Onam Sadhya on a banana leaf, alongside rice, sambar, avial, thoran, pachadi, and payasam.