A must have for any Kerala Sadhya (traditional Kerala Feast), Inji curry or Puli Inji is a unique combination of ginger, tamarind, jaggery and green chilies. Inji curry is part chutney- part pickle as it stays good in an airtight container for up to 10 – 15 days.

Ingredients
ginger – 2 cups , finely chopped or grated
green chilles – 3 to 4 , chopped
mustard seeds – 1 tsp
fenugreek seeds – 1/4 tsp
asafoetida – 1/4 tsp
curry leaves – 10 to 12
tamarind pulp – about the size of a lemon
jaggery – 50 gm , adjust as per taste
red chilly powder – 1 tsp
dry red chillies – 2 to 3

Heat about 3 – 4 tbsp oil.Add ginger and green chillies and saute till the ginger is brown in color.Transfer the ginger to blender and grind them coarsely

Into another pan , heat 2 tbsp oil .Add mustard seeds and let them pop. Add fenugreek seeds, dry red chillies, asafoetida , ground ginger and curry leaves, Also tamarind pulp and salt and simmer for 10 to 15 minutes.
Ginger chutney / Inji Curry / Puli Inji is ready.