This sweet, spicy, and tangy condiment is a traditional part of a Kerala sadya. It keeps well in the refrigerator for several days.

Ingredients

• 100 g ginger, finely chopped
• 2–3 green chilies, finely chopped
• Small lemon-sized ball of tamarind
• 1½ cups warm water
• 2–3 tbsp jaggery (adjust to taste)
• ¼ tsp turmeric powder
• Salt to taste

For Tempering

• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 2 dried red chilies
• 1 sprig curry leaves
• A pinch of asafoetida (hing) (optional)

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Method

1. Prepare Tamarind Extract

• Soak tamarind in warm water for 15 minutes.
• Squeeze and strain to obtain a thick tamarind extract.

2. Fry the Ginger

• Heat coconut oil in a pan.
• Add chopped ginger and sauté on medium heat until it turns golden brown and fragrant.
• Add green chilies and sauté for another minute.

3. Cook the Mixture

• Add turmeric powder, tamarind extract, and salt.
• Bring to a boil and cook for 8–10 minutes.

4. Add Jaggery

• Add jaggery and stir until dissolved.
• Simmer until the mixture thickens to a chutney-like consistency.

5. Temper

• In a small pan, heat a little coconut oil.
• Add mustard seeds and let them splutter.
• Add dried red chilies and curry leaves.
• Pour over the chammanthi and mix well.

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Traditional Balance of Flavors

A good Inji Puli should have all three tastes in balance:

• Spicy from ginger and chilies
• Tangy from tamarind
• Sweet from jaggery

No single flavor should overpower the others.

Serving

Serve with:

• Kerala Sadya
• Steamed rice
• Dosa or idli
• Kanji (rice porridge)

The flavor usually becomes even better after a few hours as the ginger absorbs the tamarind and jaggery.