Ginger-Tamarind Chutney (Inji Puli)

Name: Ginger-Tamarind Chutney (_Inji Puli_)
Cook time: 20 minutes
Total time: 20 minutes
Yield: Makes 1 cup
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)

By Maya Kaimal

February 14, 2012

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Ginger-Tamarind Chutney (Inji Puli)John Kernick

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.

Cooks' Notes:

•Indian ingredients can be mail-ordered from Kalustyans.com.
•Chutney keeps, chilled, 2 weeks. Rewarm before serving.

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