So you are already familiar with the aromatic ginger that plays a key role in Asian style cooking. A small teaspoon of ginger never fails to level up the deliciousness of your favorite dish. For today’s recipe, how about an amazing pickle starring this flavorful rhizome? I totally love the unique combo of flavors making this ginger pickle, also called puli inji (puli = tamarind, inji = ginger), extra tasty. The tangy, spicy, sweet combo of ginger perfectly blends with the sweetness from jaggery and tanginess of tamarind. And of course, the aromatic spices that add the extra touch. Ok, first, ginger. Sauté ginger until it starts to change color. Make sure you chop ginger very finely and evenly. Fry the finely chopped green chilies along with ginger. Now, the tanginess of this puli inji (ginger pickle). Tamarind pulp cooked with ground turmeric and red chili powder. Fresh tamarind has a raw smell, and you’ll need to cook it until the smell disappears. This will take about 15 minutes. As I mentioned, the sweetness of this pickle comes from jaggery and asafetida. Let the jaggery dissolve and cook for further 5 minutes until you get a dark and rich texture. The tempered spices, obviously, add extra touch of aromatic spices to inji puli. You can store this in the refrigerator for about a week. This ginger pickle is a quintessential part of feast (sadya) made to celebrate the harvest festival of Kerala (Onam).
More pickle recipes:
Celery Pickle Green Apple Pickle Raw Mango Pickle |Kadumanga Achar Kerala Lemon Pickle/ Naranga Achar Kerala Fish Pickle
More Onam Sadya (Feast) Recipes:
Sambar | Lentil and Mixed Veggies Curry Kalan | Raw bananas &Yam in Tangy Yogurt Sauce Olan | Ash Gourd in Coconut Milk Ulli Theeyal | Shallots In Coconut Sauce Pineapple Pachadi | Pineapple in Spiced Yogurt Sauce Beetroot Pachadi | Beetroot in Coconut Yogurt Sauce Payasam / Pudding Recipes: Parippu Payasam | Moong Dal Pudding, Semiya Payasam (Kheer) | Vermicelli Pudding, Paal Payasam |South Indian Rice Pudding, Ada Pradhaman | Rice and Jaggery Pudding, Aval Payasam | Rice Flakes Pudding
Yield: 1 cup Puli Inji | Sweet and Sour Ginger Pickle | Video Print A traditional pickle highlighting the sweet, tangy and spicy flavors of ginger, tamarind and jaggery Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Ingredients Tamarind pulp: 1/2 cup tamarind 1/2 cup water Ginger pickle: 2 teaspoon oil (coconut oil preferred) 1 cup finely chopped ginger 1 green chili, finely chopped 1/4 teaspoon ground turmeric (turmeric powder) 1/2 tsp red chili powder 1/2 cup grated jaggery A pinch of asafetida Salt to taste Tempered spices: 1 tablespoon oil (coconut oil preferred) 1/3 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. Nutrition Information Yield 10 Serving Size 1 Amount Per Serving Calories 139Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 10mgSodium 266mgCarbohydrates 18gFiber 1gSugar 12gProtein 4g © Nish Kitchen Cuisine: Indian, Kerala / Category: Side Dishes Like this puli inji (ginger pickle) recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe video on YouTube.
