Pullinji (Spicy Ginger Chutney)

Recipe Ingredients

50		Ginger - chopped into very fine cubes
10		Green chiles - chopped into fine roundels
		Lemon-sized ball of old tamarind
		Lemon-sized ball of jaggery soaked in a little water
1 teaspoon	5ml	Chile powder
1 teaspoon	5ml	Mustard seeds
1 teaspoon	5ml	Raw rice
1 teaspoon	5ml	Sesame seeds
3/4 teaspoon	3.8ml	Fenugreek seeds
		A few sprigs curry leaves
1		Asafetida
1		Turmeric powder
		Salt - to taste
1/2 tablespoon	7.5ml	Oil or ghee

Recipe Instructions

1. Dry roast raw rice, sesame seeds and fenugreek seeds until crisp and powder them finely.

2. Extract thick tamarind pulp.

3. Boil tamarind pulp with jaggery, chile powder, asafetida, turmeric powder and salt until well cooked and the jaggery is well mixed.

4. Add the rice, sesame and the fenugreek powder. Mix well and boil until well mixed.

5. Heat 1/2 tbsp. oil or ghee in a kadai and season with mustard seeds.

6. When they splutter, add ginger, green chiles and curry leaves. Fry well until green chiles are cooked.

7. Remove from heat and add to the tamarind pulp.

Source:
Namrata Subrahmanya

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