Puli Inji (Tamarind Ginger Pickle) with Dried Dates

Puli Inji (Tamarind Ginger Pickle) with Dried Dates

Ingredients
For Puli Inji
4 Cups Ginger (chopped)
1/2 Cup Bird’s Eye Green Chilly (chopped)
2 Cups Tamarind (extract pulp)
1 Cup Palm Sugar
1 Cup Dried Dates
1 Tbs Fenugreek Powder
1 tsp Turmeric Powder
1 tsp Chilly Powder
For Tempering: 1 tsp Mustard Seeds, 3 dried Chillies, 1 Sprig Curry Leaves
Coconut Oil

Preparation
Chop the Ginger and Chilly.
Extract the Tamarind Pulp and Juice and sieve.
Heat 5 Tbs Coconut Oil in pot and fry the Ginger. Then add the Green Chillies.
Fry until soft and semi dry.
Add the Spice Powders, fry for 1 minute.
Then add the Tamarind Juice/Pulp.
Add the Palm Sugar
Cook until thick and dark.
Heat 2 Tbs Coconut oil separately for tempering. Fry the Mustard seeds, Curry Leaves and Dried Chilly. Add back to the Ginger.
Store in airtight jar.