Puli Inji (Tangy Ginger Pickle)

Puli Inji (Tangy Ginger Pickle)

Puli Inji is a traditional sweet, spicy, and tangy ginger pickle made during festivals and weddings. Originating from both Kerala and Tamil Nadu, this version uses fresh ginger and green chilies, slow-cooked in tamarind and jaggery with sesame oil for depth.

Prep Time

15 Minutes
Cook Time

30 Minutes
Serving

6 to 8 People
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A spoonful of this punchy pickle elevates any meal to a festive feast!

Ingredients

  • Ginger – 1/2 cup (finely chopped)
  • Green chilies – 4 (sliced)
  • Tamarind – lemon-sized ball
  • Jaggery – 1 tbsp
  • Sastha Sesame Oil – 4 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Turmeric – 1/4 tsp
  • Salt – to taste

Instructions

  • Soak tamarind in water and extract ~1.5 cups of juice.
  • Heat sesame oil. Temper mustard and curry leaves.
  • Add chopped ginger and green chilies. Sauté till soft.
  • Add turmeric, salt, and tamarind extract. Simmer till thick.
  • Add jaggery and reduce further.
  • Cool and store in a clean glass jar. Keeps for 2–3 weeks refrigerated.