Inji Puli (Kerala Sweet-Tangy Ginger Pickle)

Ingredients

• Ginger - 150 g
• Green chilies - 4 whole
• Tamarind (lemon-sized) - 3 whole
• Jaggery cubes - 3 whole
• Mustard seeds - 1 tbsp
• Dried red chilies - 3 whole
• Red chili powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Curry leaves
• Salt - 1 tbsp
• Coconut oil
• Water - 1/4 cup

Instructions

1. 1Peel the ginger and grate or finely chop it into small pieces; place the ginger in a bowl of water, add 1 tbsp salt and soak for 10 minutes, then drain and repeat the 10-minute soak and drain two more times to prevent the ginger from becoming sticky while frying.
2. 2Soak the tamarind in hot water for 30 minutes, then strain or squeeze the pulp and reserve the tamarind water.
3. 3In a pressure cooker combine the reserved tamarind water, 1 tsp red chili powder, 1/4 tsp turmeric powder and salt; mix well, cover and cook on low flame for 20 minutes to concentrate the tamarind.
4. 4In a small pan melt the 3 jaggery cubes into a runny syrup, taking care not to let the syrup become too thick; set the jaggery syrup aside.
5. 5Heat a little coconut oil in a wide pan and roast the prepared ginger on medium flame until the pieces are crispy and light brown, then drain; crush half of the fried ginger in a blender to a coarse paste and leave the remaining fried ginger whole.
6. 6In a clean pan heat more coconut oil, splutter 1 tbsp mustard seeds, add 3 dried red chilies, 4 green chilies and curry leaves, then add the cooked tamarind mixture and stir to combine.
7. 7Add 1/4 cup water, the jaggery syrup (adjust the amount to your taste), the crushed ginger and the remaining fried ginger; mix well and let the mixture boil on medium flame until it is thick and reduced to half.
8. 8Remove the pan from the heat and let the inji puli cool; it will thicken further as it cools. Transfer to a dry glass jar and store in the refrigerator for a week or so.
9. 9Make this a few days ahead for Vishu or Onam so the flavors develop. Optional: serve with hot rice as part of a sadhya.