Puli-inchi – Tamarind Ginger Chutney is a flavourful chutney served for all auspicious occasions in Kerala. It’s also ALWAYS served as part of any multi-course Banana Leaf Thali meal.

Our dear friend Ranjini Menon, the co-owner of The Turmerica Homestay in Wayanad demonstrates the recipe in the video below. The recipe follows.

Puli-inchi – Tamarind Ginger Chutney Recipe

Makes about 2 cups


Special Equipment: you’ll need a fine mesh sieve

½ package of tamarind pulp (about 1 cup)
1 cup lukewarm water
1 cup peeled, diced ginger
Water as needed
5 – 6 diced green chilies
2 Tablespoons coconut oil – divided
½ teaspoon mustard seeds
1 dried red chilli – Goondu milagai or a mild chilli like Cascabels
5 – 6 fresh curry leaves
½ teaspoon turmeric
1 ½ teaspoons red chilli powder
Pinch ground fenugreek
Pinch asafoetida
2 – 4 Tablespoons jaggery
Salt to taste
1 Tablespoon sesame seeds, dry roasted
Additional curry leaves for garnish.


  1. Soak the tamarind pulp in the lukewarm water for at least 1 hour before starting the recipe. Then, when ready to start, give it a stir and then press the mixture through a fine mesh sieve. Reserve the juice and discard the residual pulp.
  2. Place the ginger in the bowl of a food processor, add a small amount of water and blend to a fine paste. Remove it and squeeze out the water.
  3. Heat a wok (china chutti) over medium-high heat and add half the coconut oil followed by the ginger and green chilies, cooking and stirring until brown. Transfer to a plate and set aside.
  4. Use the remaining coconut oil to temper the mustard seeds, red chilli and curry leaves on medium-low heat.
  5. Add the turmeric, chilli powder, fenugreek powder and asafoetida and mix well before adding in the reserved ginger mixture followed by the tamarind juice and jaggery. Simmer until heated through and thick – at least 30 minutes.
  6. Add salt to taste.
  7. Stir in the sesame seeds.
  8. Garnish with fresh curry leaves.


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