Skip to main content

Ginger-Tamarind Chutney (Inji Puli)

This authentic ginger-tamarind chutney, traditionally known as inji puli, is a vibrant vegan condiment and a staple of South Indian cuisine. Combining the sharp heat of fresh ginger and green chillies with the deep, sour tang of tamarind, it offers a complex flavour profile that stimulates the palate. The addition of jaggery provides a delicate sweetness, resulting in a balanced, syrupy sauce that is both comforting and exhilarating in its intensity.

Perfect as part of a traditional Sadya feast or simply served alongside steamed rice and dal, this versatile chutney is incredibly easy to prepare at home. The recipe relies on store-cupboard essentials like mustard seeds and curry leaves to create an aromatic tempering that elevates the dish. Rich in digestive properties and naturally plant-based, it is a healthy way to add a bold punch of spice to your favourite savoury meals.

Continue reading below

Ingredients for Ginger-Tamarind Chutney (Inji Puli)

  • 3 tablespoons coconut oil, divided

  • 120ml minced peeled ginger (about 70g )

  • 2 tablespoons minced fresh green chilli, such as serrano, Thai, or jalapeño, including seeds

  • 2 teaspoons tamarind concentrate (preferably Tamicon brand)

  • 120ml hot water

  • 1/4 teaspoons brown mustard seeds

  • 1/8 teaspoons red pepper flakes

  • 10 to 12 fresh curry leaves (optional)

  • 1/8 teaspoons cayenne pepper

  • 1 pinch ground asafetida

  • 1/2 teaspoons salt

  • 4 teaspoons grated jaggery (unrefined brown sugar) or turbinado sugar (such as Sugar in the Raw)

How to make Ginger-Tamarind Chutney (Inji Puli)

Heat 2 tablespoons coconut oil in a 10-inch heavy skillet over medium-low heat (coconut oil has a very low smoking point, so be careful not to let it get too hot). Add ginger and chilli and cook, stirring, until ginger begins to brown, about 5 minutes. Remove from heat.

Dissolve tamarind concentrate in 120ml hot water.

Heat remaining tablespoon coconut oil in a small heavy skillet over medium heat, then cook mustard seeds until they begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately, and stir until curry leaves are crisp.

Add spice mixture to ginger mixture along with cayenne, asafetida, and salt and cook over medium heat, stirring, 1 minute. Add tamarind liquid and jaggery and simmer, stirring, until mixture becomes somewhat thick and syrupy, about 2 minutes. Serve warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.