Puli Inji also known as Inji Puli or Inji Curry is a popular sweet and sour Ginger pickle made in Kerala as well as in Tamil Nadu. The sourness from the tamarind and the sweetness from the jaggery / brown sugar is the perfect blend with spicy ginger and green chili pickle.
Puli inji was a common condiment that amma always made. It is the perfect combination with idli and dosai and tastes amazing with Ven Pongal and Curd rice. One other instance when I learned about this recipe is that, it is a common side served with Sodhi.
![Puli inji in a glass jar and in a small white bowl](https://x9s2d6a3.rocketcdn.me/wp-content/uploads/2021/05/Puli-Inji-20.webp)
Sodhi or Mappillai Sodhi is a popular stew served in Tirunelveli district during weddings. It is also one of the dishes that is made for the groom when he first visits the brides home. This Sodhi is a coconut milk based stew and the richness of the dish is perfect with the spicy and tangy Inji Puli.
I had got some (a lot) of organic ginger last week. We planted a few of them in our backyard garden and I still had quite a lot of ginger left over. I usually freeze my ginger after cleaning it. I did that and there was still more. That is when I thought why not make this Inji curry.
This week has been all pickle. I made the Pudina thokku / Mint pickle with the fresh mint that my friend got. Next is this ginger pickle. Thought of pickle reminds me of summer as this is the season when all kinds of pickles are made in India. I miss the fresh Mango Avakkai and Maavadu that I usually get from India. So for now, these pickles have to make do.
Why make this recipe?
- If you are a ginger lover, you will absolutely love this recipe. Even if you are not one, you will still fall in love with it. Both my boys are not a big ginger fan, but they both ate a couple of extra dosai last night.
- Anytime, you buy fresh and tender ginger, this is a recipe to make. It tastes amazing with fresh ginger.
- The inji puli works great with any kind of main dish, be it rice or tiffin.
- The recipe is very easy to make and we just need the basic ingredients.
Ingredients and Substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Ginger and Green chilies - These two are the star of the pickle. Use fresh and tender ginger for a great tasting pickle. Also use green chilies depending on your spice tolerance. I use half as much as ginger in my recipe, but reduce or increase it as per your taste.
Tamarind - Dried Tamarind tastes better than the tamarind paste in this puli inji recipe. Soak the tamarind in hot water for few minutes to soften and then use it. If dried tamarind is not available use Tamarind paste instead.
Spices - We season the ginger pickle with mustard seeds and turmeric powder. I also add quite a bit of curry leaves in the inji curry. You can reduce or take out the curry leaves in the recipe. I also use asafetida and little bit of roasted and powdered fenugreek seeds. This is also optional and can be skipped.
Vellam / Brown sugar - As much as the tamarind, brown sugar or vellam is also an essential component of the pickle. I use the same amount of brown sugar as tamarind for my puli inji recipe. If you don't want too much sweetness in the ginger pickle. then reduce the amount as per your taste.
Oil - For any Indian pickle, I like to use gingelly oil or the Indian sesame oil. It is very flavorful and gives it the authentic taste. I buy my Gingelly oil from any Indian grocery store. If not, use, avocado oil or any cooking oil of your choice.
Step by step process
- Soak the tamarind in about a 1 ½ cups of hot water. Once the tamarind softens up a bit squeeze it well and extract the juice (1). Do not add more water. We need thick tamarind extract to make this pickle.
- Clean the ginger and scrape the skin (2). This is one of the most time consuming process. So get any extra help (husband or kids) to get the job done.
- Now chop the ginger into very fine pieces (3).
- Do the same for the green chilies as well and chop it finely (4).
- In a heavy bottom sauce pan, heat the oil and add the mustard seeds and asafetida (5).
- Once the seeds crackle, add the chopped ginger and green chilies and sauté for about 3-4 mins (6). You will notice that the ginger becomes golden brown in color (7).
- At this stage add the thick tamarind extract (8).
- Next add the turmeric powder and curry leaves (9). Let it come to a boil. Simmer for about 15 mins and then add the salt.
- Mix it well and let it cook for 5 more mins or until the required consistency is reached. Add the jaggery or brown sugar and give it a stir (10).
- Just before removing it from heat, add the powdered fenugreek. Mix well and let it cool down to room temperature.
Note - To make fenugreek powder, roast 1 teaspoon of fenugreek seeds in a pan until it turns golden brown and aromatic. Grind it into a powder once it cools to room temperature.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Expert tips
- Choose tender and fresh ginger roots to make this puli inji pickle.
- You could use less spicy green chili to get the flavor of the chili without making the pickle too spicy. You can try different peppers until you find the one you like.
- I personally love the sweetness in the pickle and use a little more jaggery. If not a fan of sweet pickle, then use just a little. Do not skip it as it enhances the flavor of the inji puli.
- Let the puli inji cool down completely before storing it.
- Use clean spoon every time you scoop the pickle to increase its shelf life.
Frequently asked questions
Use tender and fresh ginger in the pickle. Tender ginger is less fibrous and tastes amazing. Use any kind of green chilies depending on the level of spiciness. I use milder green chilies as I use quite a bit in the puli inji for flavor.
Puli inji stays good for 2 to 4 weeks in the refrigerator. Make sure to keep it moisture free and use clean and dry spoon every time. Also allow the inji puli to cool down completely before storing.
Puli Inji tastes delicious with yogurt rice. I love it with savory pongal, idli and dosai. It is also traditionally served with Sodhi, a coconut milk based stew.
More pickle recipes
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Recipe
Puli Inji | Inji Puli | Sweet and Sour Ginger Pickle
Ingredients
- 1 cup Ginger finely chopped
- ½ cup Green chilies adjust based on your spice level
- 3 tablespoon Tamarind as big as a lemon
- 3 tablespoon Brown sugar / Jaggery
- 4 tablespoon Gingelly Oil
- 1 teaspoon Mustard seeds
- ½ teaspoon Turmeric powder
- to taste Salt
- few Curry leaves
- ½ teaspoon Roasted fenugreek powder optional
Instructions
- Soak the tamarind in about a 1 ½ cups of hot water. Once the tamarind softens up a bit squeeze it well and extract the juice (1). Do not add more water. We need thick tamarind extract to make this pickle.
- Clean the ginger and scrape the skin (2). This is one of the most time consuming process. So get any extra help (husband or kids) to get the job done.
- Now chop the ginger into very fine pieces (3).
- Do the same for the green chilies as well and chop it finely (4).
- In a heavy bottom sauce pan, heat the oil and add the mustard seeds and asafetida (5). Once the seeds crackle, add the chopped ginger and green chilies and sauté for about 3-4 mins (6). You will notice that the ginger becomes golden brown in color (7).
- At this stage add the thick tamarind extract (8).
- Next add the turmeric powder and curry leaves (9). Let it come to a boil. Simmer for about 15 mins and then add the salt.
- Mix it well and let it cook for 5 more mins or until the required consistency is reached. Add the jaggery or brown sugar and give it a stir (10).
- Just before removing it from heat, add the powdered fenugreek. Mix well and let it cool down to room temperature. Note - To make fenugreek powder, roast 1 teaspoon of fenugreek seeds in a pan until it turns golden brown and aromatic. Grind it into a powder once it cools to room temperature.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Video
Notes
- Choose tender and fresh ginger roots to make this puli inji pickle.
- You could use less spicy green chili to get the flavor of the chili without making the pickle too spicy. You can try different peppers until you find the one you like.
- I personally love the sweetness in the pickle and use a little more jaggery. If not a fan of sweet pickle, then use just a little. Do not skip it as it enhances the flavor of the inji puli.
- Let the puli inji cool down completely before storing it. Use clean spoon every time you scoop the pickle to increase its shelf life.
Harini Rupanagudi says
That is a different take on ginger chutney for sure and I shall book mark it to make it soon.
Priya Srinivasan says
I have been wanting to make this puli inji for a long time now sandhya ! I m drooling as i read through the recipe! Such a flavor bomb this is!!!
Pavani says
I love anything that is sweet and spicy and this ginger chutney fits the bill perfectly. Thank you for the detailed recipe, puli inji turned out amazing. We enjoyed with some hot Idli and it was delicious.
Uma Srinivas says
I love this puli inji, especially with Ganji and idli. Love your recipe this makes me very hungry and mouthwatering!
NARMADHA says
Looking at the pictures makes me mouthwatering Sandhya. Puli Inji looks absolutely scrumptious and I would love to eat with almost everything.
Poonam bachhav says
I love this ginger pickle. It is such a flavorful treat with breakfast dishes like idli and dosa.
Suma Gandlur says
Ginger pickle is a flavor loaded one and love it immensely. I make Andhra version ginger chutney all the time but this version is a little different. Bookmarking it to try later.
Sapana says
I remember making it once years back and still remember the taste of it. Thanks for the detailed recipe with stepwise instructions...I will make it over this weekend as I have some ginger that need to be used up.
Jagruti's Cooking Odyssey says
Sadly in our family pickles aren't favourite, since started blogging I keep seeing lots of varieties of pickles on the various blog, always get the urge to make it but then drop the idea. I bet this puli inji must be so delicious and tempting!
Sandhya Ramakrishnan says
It is less of a pickle and more of a chutney kind. Give it a try.
Radha says
This is lipsmacking delicious and would love it with idli, dosa, and curd rice. Amazing condiment. I have so many memories with this one especially. Thanks for sharing it.
Mayuri Patel says
Sandhya want an interesting pickle recipe using lots of ginger. This is what I like about the South Indian cuisine, the huge variety of pickles and chutneys. I can just image how this puli Inji would taste with curd rice.
Lata Lala says
Learning various recipes from different cuisines is what I love the most. Sweet sour ginger pickle recipe from your treasure trove is worth trying Sandhya. It looks lipsmacking good.
Rafeeda - The Big Sweet Tooth says
Puli inji is my favorite part of any sadya. When I go for one, I always ask for at least two extra servings. I am not a pickle person but the puli inji can be had in spoonfuls. Hehe... but I have never tried making it myself till now. Love that the recipe sounds simple...
Usha Rao says
I like allam pachadi for tiffins and I just can't seem to get the right taste when I make it at home. I tried puli inji, it is not exactly the allam pachadi we make back home but loved the taste of it. From now puli inji is my go to allam pachadi for tiffins.