Ginger Tamarind Chutney (Inge Pulli)

Overview

This dish can be used as a condiment with Indian curries and rice. It has sweet and sour taste and is good with fried foods too. Usually served in Kerala for feasts with traditional vegetable dishes.

Ingredients

Ginger - 2 four inch pieces of fresh ginger
Shallots - 8 - 10
Green chilly - 4
Red Chilly powder - 1 table spoon
Turmeric powder - 1 teaspoon
Curry leaves - 3 sprigs
Tamarind - 2 lemon size balls
Salt to taste
Canola oil - 4 tablespoons
brown sugar - 2 tablespoons

For garnish
Mustard seeds - 1 teaspoon
Whole Red chillies - 4
Curry leaves - 1 sprig
Coconut chips fried( optional)

Steps
Chop finely the ginger, green chilly and shallots . Heat 2 tablespoon oil in a pan . When the oil is hot saute the ginger, green chilly, shallot and 2 sprigs of curry leaves in it. Saute till the shallots are soft.
Soak the tamarind in hot water for one hour. Get the tamarind pulp and drain. Do not make this too watery. Add one cup of water to this and heat in heavy bottom pan. Add the sauteed ginger, green chilly shallot mixture to the tamarind pulp. Add red chilly powder, turmeric powder salt and heat in pan till the mixture boils. Simmer for about 15 minutes on low flame till the flavors mingle. Add the brown sugar and let it simmer for another 10 minutes.

Heat 2 tablespoons oil in pan. When hot add the mustard seeds  and let  it splutter. Add broken red chillies and curry leaves. Turn off the heat and add this to the tamarind mixture. Let it cool and serve as a condiment.