Ginger-Tamarind Chutney (Inji Puli) - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Maya Kaimal
This tart and spicy condiment is always served with a Sadhya feast. It is especially nice mixed with plain rice and yogurt as a palate cleanser. This recipe is part of our menu for Sadhya, a South Indian feast.
Ingredients
- 3 tablespoons coconut oil, divided
- 1/2 cup minced peeled ginger (about 2 1/2 ounces)
- 2 tablespoons minced fresh green chile, such as serrano, Thai, or jalapeño, including seeds
- 2 teaspoons tamarind concentrate (preferably Tamicon brand)
- 1/2 cup hot water
- 1/4 teaspoon brown mustard seeds
- 1/8 teaspoon red pepper flakes
- 10 to 12 fresh curry leaves (optional)
- 1/8 teaspoon cayenne pepper
- 1 pinch ground asafetida
- 1/2 teaspoon salt
- 4 teaspoons grated jaggery (unrefined brown sugar) or turbinado sugar (such as Sugar in the Raw)
Instructions
- 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). Add ginger and chile and cook, stirring, until ginger begins to brown, about 5 minutes. Remove from heat.
- Dissolve tamarind concentrate in 1/2 cup hot water.
- 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. Add red pepper flakes and curry leaves (if using), covering skillet immediately, and stir until curry leaves are crisp.
- Add spice mixture to ginger mixture along with cayenne, asafetida, and salt and cook over medium heat, stirring, 1 minute. Add tamarind liquid and jaggery and simmer, stirring, until mixture becomes somewhat thick and syrupy, about 2 minutes. Serve warm or at room temperature.
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