Inji Puli


When I say ginger is the star of this dish, I really mean it



In my “5 Surprising Uses for Ginger from Around the World” episode, I knew there would be a great Indian recipe awaiting me. I found it in inji puli, a ginger and tamarind chutney that pairs great with rice, toast, or as a dipping sauce for chicken wings, French fries, and more. This is definitely a ginger-forward dish with a hefty amount of spice, and a little goes a long way! Because of this, it’s great for parties or gatherings.

This inji puli recipe comes from Minu in Kochi, a city in the state of Kerala, also known as God’s own country, in India. Made from ginger, tamarind, curry leaves, red chili, green chili, jaggery, mustard seed, and fenugreek seed, this chutney is like a flavor bomb! All Keralites know and love this dish, so it is a crowd favorite where Minu is from. Many restaurants even incorporate this chutney into dishes such as inji puli chicken wings, so it also serves as a versatile add-on or condiment!

Without the ginger, this dish is just curry leaves and spices, so inji puli definitely deserves a spot on the ginger-forward list. The final product came out brown, dense, and with a jam-like consistency. Although it is a humble dish, its sweet, tangy, and spicy flavors elevate anything it is paired with! I enjoyed mine in two ways: with stuffed radish paratha and rice. The tamarind and jaggery gave it a sweetness similar to caramel, while the spices and chilies gave it a kick!

Although your first bite introduces the sweet and more mild flavors, do not be fooled! This dish is not for the faint of heart. It was very spicy, so if you struggle to taste flavors past spice, perhaps dial down the chilis and spices in your rendition of inji puli. I was inspired and on fire while tasting my inji puli, so let me know what you think of this sapid dish!

Watch the Video


  • 1 fresh ginger root
  • 5 green chilies
  • tsp fenugreek seeds
  • 1 tsp tamarind syrup

To temper

  • 4 Tbsp oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • 2 red chilies


  • Wash ginger, peel off the skin and chop it finely. Then trim the edges of green chillies and chop it finely too.
  • Dry roast fenugreek till crisp and powder it, Set aside.
  • In a pan heat oil - add the items listed under 'to temper' let it splutter.
  • Then add ginger and green chillies and fry till nicely browned. Then filter and add tamarind syrup. Add required salt.
  • Allow it to boil for few mins until raw smell leaves. After it starts to boil simmer and allow it to thicken and let it boil until oil separates.
  • Finally add fenugreek powder cook for 2mins then switch off.
  • Allow it to cool down then serve with paratha or along side a main dish!
Course: Snack
Region: Asia
Diet: Vegan, Vegetarian


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