A very exciting and mouth-watering chutney made with tamarind and ginger that is sweet and spicy and full of flavours.Ingredients½ cup tamarind (pulli) pulp¾ cup finely chopped ginger (inji)2 tsps fenugreek seeds (methi dana)2 tbsps Kolam rice2 tbsps oil4-5 green chillies, choppedSalt to taste¼ tsp turmeric powder1¼ cups jaggery syrup Tempering1 tbsp coconut oil1 tsp mustard seeds8-10 curry leaves2-3 dried red chillies½ tsp asafoetida (hing) Method1. Dry roast fenugreek seeds and rice till fragrant in a non-stick pan. Allow to cool slightly and transfer into a blender jar and blend to a fine powder.2. Heat oil in a non-stick deep pan, add ginger and green chillies and mix and sauté for 2-3 minutes.3. Add tamarind pulp and salt, mix and stir for 1-2 minutes. Add turmeric powder and ½ cup water and mix well. Cook for 2-3 minutes.4. Strain jaggery syrup and stir and cook till the mixture comes to a boil. 5. Add ground powder and mix and cook for 3-4 minutes on medium heat. Take the pan off the heat. 6. For the tempering, heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves, dried red chillies and asafoetida and pour this into ginger-tamarind mixture and mix well. 7. Transfer pulli inji into serving bowls and serve as required. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #PuliInji