Name: Injipuli/Injipachadi/Ginger chutney recipe by Saranya Senthil at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Ingredients: Fresh Ginger-1/4kg(finely chopped); Tamarind-3 lemon sized (soaked in water ); Coconut Oil-5tbsp; Turmeric powder-1/2tsp; Chilly Powder-1 tbsp; Coriander powder-1tbsp; Mustard seeds-1/2tsp; Fenugreek seeds-1tsp; Salt -to taste; Hing-1tsp; Curry Leaves-2strings; Dry Red Chilly-3(chopped); Green Chilly -4(finely chopped) or according to the spice level; Jaggery(Sharkara)-according to ur taste

ABOUT Injipuli/Injipachadi/Ginger chutney RECIPE

Injipuli/Injipachadi/Ginger chutney is one of Kerala's traditional recipe . It has an important place in sadya .No sadya is complete without Injimpuli..So true isnt it?..In thrissur side we make injimpuli which is sweet and sour in taste but in other areas they make inji curry without adding jaggery.So here I am sharing Injipuli recipe with you.

Ingredients Serving: 10

Fresh Ginger-1/4kg(finely chopped)
Tamarind-3 lemon sized (soaked in water )
Coconut Oil-5tbsp
Turmeric powder-1/2tsp
Chilly Powder-1 tbsp
Coriander powder-1tbsp
Mustard seeds-1/2tsp
Fenugreek seeds-1tsp
Salt -to taste
Hing-1tsp
Curry Leaves-2strings
Dry Red Chilly-3(chopped)
Green Chilly -4(finely chopped) or according to the spice level
Jaggery(Sharkara)-according to ur taste

Instructions

Peel the ginger and cut into long pieces and chop finely… Or if u have chopper ,chop finely using that.
Pour the finely chopped ginger into the water and keep it for 10 minutes.. After that wash properly and drain it ..
After draining ,heat coconut oil in a kadai and add the red chilly, green chilly, ginger and fry it … Fry till it become light golden brown color in medium flame.
Turn off the flame and add all powders and salt. keep aside for cooling . Then take a blender and blend the fried ginger with little water into paste consistecy and keep that aside.if u like to bite ginger then no need to make it paste.
Soak tamarind in one cup of hot water for 15 minutes and extract the juice . Filter it and keep it aside..
If u have kalachatty, specially made for making erupuli and injupuli take that or take a deep bottomed kadai and Heat the oil in kadai and add mustard seeds. When it splutter add fenugreek seeds, hing and Curry leaves.
Now add Ginger paste, tamarind juice and jaggery, lower the flame and allow it to boil well..
Boil till it become a semi medium thick liquid…(add hot water if it became too thick) Check the salt and jaggery .If u need add more according to ur taste..
(Its better not to add too much jaggery ,u can add half jaggery d half sugar ) Injipuli gets thicker when it cools down..
So now the tasty injipuli is ready to serve… After cooling, transfer into glass container and you can keep it in the fridge for long..

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