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puli inji in a glass jar
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5 from 12 votes

Puli Inji | Inji Puli | Sweet and Sour Ginger Pickle

Puli Inji also known as Inji Puli or Inji Curry is a popular sweet and sour Ginger pickle made in Kerala as well as in Tamil Nadu. The sourness from the tamarind and the sweetness from the jaggery / brown sugar is the perfect blend with spicy ginger and green chili pickle
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: pickles, spices and condiments
Cuisine: Indian, South Indian
Diet: Vegan
Servings: 20 servings
Calories: 43kcal

Ingredients

  • 1 cup Ginger finely chopped
  • ½ cup Green chilies adjust based on your spice level
  • 3 tablespoon Tamarind as big as a lemon
  • 3 tablespoon Brown sugar / Jaggery
  • 4 tablespoon Gingelly Oil
  • 1 teaspoon Mustard seeds
  • ½ teaspoon Turmeric powder
  • to taste Salt
  • few Curry leaves
  • ½ teaspoon Roasted fenugreek powder optional

Instructions

  • Soak the tamarind in about a 1 ½ cups of hot water. Once the tamarind softens up a bit squeeze it well and extract the juice (1). Do not add more water. We need thick tamarind extract to make this pickle.
  • Clean the ginger and scrape the skin (2). This is one of the most time consuming process. So get any extra help (husband or kids) to get the job done.
  • Now chop the ginger into very fine pieces (3).
  • Do the same for the green chilies as well and chop it finely (4).
  • In a heavy bottom sauce pan, heat the oil and add the mustard seeds and asafetida (5). Once the seeds crackle, add the chopped ginger and green chilies and sauté for about 3-4 mins (6). You will notice that the ginger becomes golden brown in color (7).
  • At this stage add the thick tamarind extract (8).
  • Next add the turmeric powder and curry leaves (9). Let it come to a boil. Simmer for about 15 mins and then add the salt.
  • Mix it well and let it cook for 5 more mins or until the required consistency is reached. Add the jaggery or brown sugar and give it a stir (10).
  • Just before removing it from heat, add the powdered fenugreek. Mix well and let it cool down to room temperature.
    Note - To make fenugreek powder, roast 1 teaspoon of fenugreek seeds in a pan until it turns golden brown and aromatic. Grind it into a powder once it cools to room temperature.
  • Store in an airtight container in the refrigerator for up to 2 weeks.

Notes

Expert tips -
  • Choose tender and fresh ginger roots to make this puli inji pickle.
  • You could use less spicy green chili to get the flavor of the chili without making the pickle too spicy. You can try different peppers until you find the one you like.
  • I personally love the sweetness in the pickle and use a little more jaggery. If not a fan of sweet pickle, then use just a little. Do not skip it as it enhances the flavor of the inji puli.
  • Let the puli inji cool down completely before storing it. Use clean spoon every time you scoop the pickle to increase its shelf life.

Nutrition

Calories: 43kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 14mg | Potassium: 41mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg