Ginger-Tamarind Chutney (Inji Puli)
Ginger-Tamarind Chutney (Inji Puli) is a gluten free, fodmap friendly, and vegan condiment. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 11g of fat, and a total of 134 calories. This recipe serves 4. A mixture of ginger, turbinado sugar, chile, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 20 minutes.
Heat 2 tablespoons coconut oil in a 10-inch heavy skillet over medium-low heat (coconut oil has a very low smoking point, so be careful not to let it get too hot).
Add ginger and chile and cook, stirring, until ginger begins to brown, about 5 minutes.
Dissolve tamarind concentrate in 1/2 cup hot water.
Heat remaining tablespoon coconut oil in a small heavy skillet over medium heat, then cook mustard seeds until they begin to pop and/or turn gray.
Add red pepper flakes and curry leaves (if using), covering skillet immediately, and stir until curry leaves are crisp.
Add spice mixture to ginger mixture along with cayenne, asafetida, and salt and cook over medium heat, stirring, 1 minute.
Add tamarind liquid and jaggery and simmer, stirring, until mixture becomes somewhat thick and syrupy, about 2 minutes.
Serve warm or at room temperature.
•Indian ingredients can be mail-ordered from Kalustyans.com.•Chutney keeps, chilled, 2 weeks. Rewarm before serving.