Puli Inji | Sweet and Sour Ginger Pickle | Video
A traditional pickle highlighting the sweet, tangy and spicy flavors of ginger, tamarind and jaggery
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Servings cup
Ingredients
Tamarind pulp:
- ½ cup tamarind
- ½ cup water
Ginger pickle:
- 2 teaspoon oil coconut oil preferred
- 1 cup finely chopped ginger
- 1 green chili finely chopped
- ¼ teaspoon ground turmeric turmeric powder
- ½ teaspoon red chili powder
- ½ cup grated jaggery
- A pinch of asafetida
- Salt to taste
Tempered spices:
- 1 tablespoon oil coconut oil preferred
- ⅓ teaspoon mustard seeds
- 2 dried red chilies
- 1 sprig of curry leaves
Instructions
Tamarind pulp:
- Place tamarind in a small bowl. Cover with water. Leave to soak for 10 minutes. Drain. Discard hard bits. Set aside.
Ginger pickle:
- Heat oil in a frying pan over medium-high heat. Add ginger. Sauté for 4-5 minutes or until ginger starts to change color. Add green chilies. Sauté, stirring, for 1 minute.
- Add tamarind pulp, ground turmeric and red chili powder. Season with salt. Bring to boil. Reduce heat and simmer for 15 minutes or until raw smell of tamarind disappears.
- Add jaggery and asafetida. Stir to combine. Simmer for 2 minutes. Remove from heat.
Tempered spices:
- Heat oil in a frying pan over medium-high heat. Add mustard seeds. Allow to splutter. Add dried red chilies and curry leaves. Sauté, stirring, for a minute.
- Add tempered spices to pickle. Cool completely. Store in an airtight container in the refrigerator for 4-5 days.
Video
Nutrition
Serving: 1g | Calories: 139kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 266mg | Fiber: 1g | Sugar: 12g