One of the popular pickles of Kerala which is very tangy, spicy and sweet.I learnt this recipe from my grandma. We can have this with curd rice, idly or dosa .Inji means Ginger in malyalam.
Preparation time approx 15 minutes
- 100 gram ginger ( a big piece)
- 10 green chillies( adjust according to your taste)
- 1 tbsp red chilly powder
- Lemon size tamarind
- Salt to taste
- 3 tbsp coconut oil
- 1/4 tsp methi seeds dry fry and powder
- 1/4 spoon haldi powder
- Curry leaves
- For seasoning
- 1/2 tsp mustard
- 2 red chillies
- 1/2 tsp asafotedia
Grind ginger and green chillies
Soak tamarind in water and extract juice
In a nonstick pan heat coconut oil.
Add mustard, red chillies,asafotedia and curry leaves
Add ginger green chilly paste saute.( do not over fry ginger and green chillies pickle may taste bitter)
Add Tamarind juice and 1/4 cup water. Boil.
Add red chilly powder,salt and haldi. Let it boil in medium flame.
When it become thick oil will float .Add methi powder.
Switch off the gas.
Those who like sweet in this you can add little jaggery when you are adding tamarind water.I always like spicy version.