Pulinji – Green Chili & Ginger Chutney

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16.11.12

{Due to a recent virus attack I lost a whole bunch of recipe on my blog. I am slowly working on posting them back one by one. I am going to start with the recipes I am getting most requests for. If you remember/want to try one of my earlier recipes which is now not in this blog please write to be at chinmayie.bhat@gmail.com and i’ll try to post it as soon as possible. I am basically just going to re-post the recipe as it was. So some of the content might not be so relevant today but my intention is to get them all back  and I  have over 80 posts to re-blog. Thank you! }

 

Pulinji - Green Chili & Ginger Chutney

 

I have been eating a lot of rosametta rice, mostly with different varieties of pickles. Today I made a bottle of ‘Pulinji’ to go with it.

‘Pulinji’ is a gojju/chutney made out of green chili and ginger. ‘Puli’  means Tamarind and ‘Inji’ means ginger. Both green chili and ginger are finely chopped and boiled with tamarind pulp and jaggery till it thickens into a paste like consistency. This can then be stored in a clean glass jar for weeks without refrigeration.

 

Dried Tamarind

 

Pulinji is traditionally  made and served during monsoon to keep the cold and cough at bay.

 

Fresh green chilies

When you are ill the first thing you loose is your sense of smell and taste. Pulinji is just what you need in such a situation. Pulinji is spicy, sweet and sour and is perfect for battered taste buds. Ginger is believed to be the best herbal medicine to fight a cold. Combined with heat from the chilies it does wonders to blocked nose.

 

Finely chopped ginger

 

We serve it with boiled rosametta rice or steamed white rice, but this chutney can be served with almost anything. Use it like a preserve, sauce or dip on anything you like for a quick zing.

Here’s the recipe for ‘Pulinji’ that I made for the revival of my taste buds after a weeklong illness.

 

Pulinji - Green Chili & Ginger Chutney

 

Ingredients:

  • 1/4 cup finely chopped ginger
  • 1/4 cup finely chopped green chili
  • 1 cup thick tamarind pulp
  • 1/2 cup powdered jaggery
  • salt

 

Combine all the ingredients in a small pan and place it on the stove. Add about 1/4 to 1/2 cup of water and bring it to a boil. Taste and adjust the jaggery and salt according to your taste. Let it simmer till it’s thick. Let it cool completely. Store in an airtight container for up to a week without refrigeration and up to a month in the refrigerator.

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