Injji Puli

This is a sweet ginger pickle.

~ Ingredients

½ cup ginger (chopped finely)
5 cloves garlic (chopped)
2 or 3 green chillies (chopped)
2 tbsp coconut oil
½ cup tamarind
50 grams jaggery
A sprig of curry leaves

To roast and powder finely:
2 red chillies
¼ tsp fenugreek

For tempering:
1 tsp coconut oil
¼ tsp mustard seeds
A sprig of curry leaves
2 red chillies

~ Method

Fry the ginger, garlic, green chilies and curry leaves till crisp.

Soak the tamarind in a little hot water and squeeze out the pulp (until you have about 1 ½ cups of this concoction).

Heat the tamarind water on a medium flame with the powder, salt and jaggery till it thickens.

Add the fried mixture.

Temper with mustard, red chilies and curry leaves,

Injji Puli will keep for a few days.