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South Indian · Indian

Inji puli (Kerala ginger-tamarind relish)

Vegetarian

ഇഞ്ചിപ്പുളി · iñcippuḷi

Finely chopped ginger and green chilli simmered in tamarind and jaggery until thick and dark. A sweet, sour and hot Kerala relish that is always on the Onam sadya leaf.

Inji puli (Kerala ginger-tamarind relish) is a South Indian condiment, ready in about 50 minutes and made with tamarind, fresh ginger and jaggery / palm sugar. It serves 16 and is rated easy to cook.

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Prep
20 min
Cook
30 min
Total
50 min
Serves
16
Level
Easy
Calories
60

Ingredients

16 servings (about 1 tbsp)

Equipment

Method

  1. Step 1

    Soak the tamarind (opens in a new tab) in the hot water for 10 minutes, squeeze it well and strain the juice, discarding the fibres.

    Liquid being strained through a sieve
    How it looks · Photo: Katerina Holmes on Pexels

  2. Step 2

    Heat the coconut oil (opens in a new tab), add the mustard seeds (opens in a new tab) and fenugreek (opens in a new tab) and, once they splutter, the dried chillies and curry leaves (opens in a new tab). Add the ginger and green chilli (opens in a new tab) and fry until the ginger turns pale golden.

    Food safety: Hot oil spits when curry leaves and seeds go in; keep your face back and have the lid nearby.

  3. Step 3

    Stir in the turmeric (opens in a new tab), chilli powder and asafoetida (opens in a new tab), then pour in the tamarind (opens in a new tab) juice and salt and simmer until reduced by about half.

    • 12 min
    • medium heat

  4. Step 4

    Add the jaggery and simmer, stirring often, until thick, glossy and dark brown, like a loose jam. It thickens further on cooling.

    • 10 min
    • medium-low heat

    Food safety: The thick, sugary relish spits; stir with a long spoon.

  5. Step 5

    Cool completely and transfer to a clean, dry jar.

About this dish

Origin
Kerala, India · Well documentedMore food from India
Dish
Lunch · Condiments, chutneys & relishes · Pickles & ferments
Cooking method
Simmered, Sautéed
Taste
sweet & sour, spicy (chilli heat), aromatic / warmly spiced
Diet
Vegan · Dairy-free · No nut ingredients · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb
Worked out from the ingredients. How labels work
Good for
Make-ahead · Festive & celebration
Cook more with
Tamarind · Fresh ginger · Jaggery / palm sugar · Coconut oil · Mustard seeds · Fenugreek
Techniques
Sautéing · Simmering · Reduction

Allergens

  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida
  • Contains: Mustardfrom mustard seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

60 kcal per serving

Estimated

1 serving ≈ 24 g · recipe makes 16

Where the energy comes from

  • Protein 3%
  • Carbohydrate 71%
  • Fat 27%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy60 kcal255 kcal
Protein0.4 g1.5 g
Carbohydrate11.2 g47.3 g
Net carbohydrate10.8 g45.3 g
Sugars8.9 g37.6 g
Added sugars7.3 g30.6 g
Fibre0.5 g2 g
Fat1.9 g7.9 g
Saturated fat1.4 g6 g
Trans fat——
Cholesterol0 mg0 mg
Sodium150 mg634 mg
Salt equivalent0.4 g1.6 g
Vitamins & minerals per serving
Potassium
75 mg
Calcium
14 mg
Iron
0.3 mg
Magnesium
9 mg
Vitamin A (RAE)
7 µg
Vitamin C
3 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
2 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Not counted (tiny amounts or “to taste”): curry leaves, asafoetida.
  • Kashmiri chilli powder: Paprika (FDC 171329) used as a stand-in: Kashmiri chilli is a mild, deep-red chilli powder used mainly for colour.
  • Jaggery / palm sugar: Brown sugar (FDC 168833) used as a stand-in for unrefined cane jaggery and palm sugar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • It tastes best after a day, once the ginger has absorbed the syrup.

Common mistakes

  • Chopping the ginger coarsely — it must be very fine so it melts into the relish.

Serve with

  • Serve a small spoonful on the sadya leaf, or with curd rice, kanji or dosa.

Food safety

  • Store in a scrupulously clean, completely dry jar (sterilise it in boiling water or a low oven and let it dry fully), and always use a dry spoon; moisture is what spoils chutneys and pickles.

Storage

  • Refrigerate in a clean jar for up to 2 weeks.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

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Recipe DNA

How this dish is built

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What the dish is built around

Main ingredient

Used in steps 1, 2

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