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Sweet, spicy and tangy Ginger chutney / Puli Ingi
Prep Time
30 mins
  • 1 cup grated ginger approx a handful ginger
  • 5 tablespoon oil
  • 1 teaspoon mustard
  • 3 green chillies slit
  • 2 sprig curry leaves
  • 2 teaspoon red chilly powder or to taste
  • 1/2 teaspoon turmeric powder
  • 3 teaspoon salt
  • 1/8 cup tamarind soaked in 3/4 cup water
  • 1/4 cup jaggery
  1. Heat oil in a pan on medium heat and add mustard seeds. Once that cracks, add grated ginger and saute till ginger cooks well.
  2. Add green chillies + curry leaves + chilly powder + salt + turmeric powder and mix well for an additional minute.
  3. Squeeze tamarind pulp into water and add that water. Once that simmers, add grated or crushed jaggery and let the mixture simmer again on low heat. Adjust salt, jaggery or tamarind as per taste if necessary.
  4. Turn off the heat once the chutney thickens and a layer of oil is visible.
Recipe Notes

This stays well in the refrigerator for few weeks. Can be used as a spicy dip or as a side with rice.