Ginger-Tamarind Chutney (Inji Puli)

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.

Instructions

1
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).
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Coconut OilCoconut Oil
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Frying PanFrying Pan
2
Add ginger and chile and cook, stirring, until ginger begins to brown, about 5 minutes.
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GingerGinger
Chili PepperChili Pepper
3
Remove from heat.
4
Dissolve tamarind concentrate in 1/2 cup hot water.
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Tamarind PasteTamarind Paste
WaterWater
5
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.
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Mustard SeedsMustard Seeds
Coconut OilCoconut Oil
PopPop
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6
Add red pepper flakes and curry leaves (if using), covering skillet immediately, and stir until curry leaves are crisp.
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Red Pepper FlakesRed Pepper Flakes
Curry LeavesCurry Leaves
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7
Add spice mixture to ginger mixture along with cayenne, asafetida, and salt and cook over medium heat, stirring, 1 minute.
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AsafoetidaAsafoetida
Ground Cayenne PepperGround Cayenne Pepper
GingerGinger
SaltSalt
8
Add tamarind liquid and jaggery and simmer, stirring, until mixture becomes somewhat thick and syrupy, about 2 minutes.
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TamarindTamarind
JaggeryJaggery
9
Serve warm or at room temperature.
1
•Indian ingredients can be mail-ordered from Kalustyans.com.•Chutney keeps, chilled, 2 weeks. Rewarm before serving.
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ChutneyChutney

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DifficultyNormal
Ready In20 m.
Servings4
Health Score11
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