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Inji puli/ Ginger Pickle....step by step

Today, I am going to share with you a traditional pickle... my personal Onam favorite...inji puli akka pickled ginger with tamarind.

Inji puli is known in different names such as puli inji, inji curry...its basically a sweet and sour ginger and tamarind pickle...ginger has a vital role in Kerala cuisine...and inji puli is plays an important role in Onasadhya.

Ginger: 250 gms, sliced.
Shallots: 2 or 3, sliced.
Mustard seeds: 1/2 tsp.
Garlic: 1 pod, sliced.
Kashmiri red chilly: 2 to 3 tsp.
Turmeric: 1/4 tsp.
Tamarind: 1 medium lemon size, soaked in water to extract juice.
Jaggery / brown sugar / plain sugar: 1 tsp.
Gingelly oil.

1. Slice ginger.

2. Take about 1/4 to 1/2 cup of gingelly oil and heat it in a heavy bottomed kadhai. When the oil is hot add the sliced ginger and let it fry in the oil until crisp. I did it in two batches.

3. Allow the fried ginger to strain and let it cool.

4. When it is cooled put in grinder and give it a pulse.

5. In the same oil put in the mustard seeds, sliced shallots, and sliced garlic. When it is lightly fried add the chilly powder and turmeric....let it fry for about a minute or two.

6. Put a lemon sized tarmarind in warm water and squeeze to extract its juice.

7. Pour the tarmarind juice into the pickle masala.....I added about 1/2 cup of tamarind juice. Allow it to boil.

8. Add the fried and grinded ginger to this, mix well. Add salt about 1 tsp or accordingly.

9. Add 1 small piece of jaggery or 1 tsp plain sugar or brown sugar....I prefer jaggery, but then if you don't have it can add sugar.....this is just to give it a sweet balance to the sour and spicy pickle. When cool bottle and store.

# If you want thick pickle reduce the tarmarind water, I like it to be a little saucy-like.

Its a perfect treat for pickle lovers.Enjoy!


  1. Tongue tickling seeing ur pickle...yummmmy

  2. well presented..looks really delicious too

  3. This is finger licking good!!!! Nice clicks Nisa!!!!
    Prathima Rao
    Prats Corner

  4. Slurp,fingerlicking pickle..super inviting..

  5. Delicious and tempting inji puli..lovely presentation

  6. Ever since my hubby tasted this in our friend's Onasadya he is asking me to make this.. bookmarked rightaway!!
    Krithi's Kitchen
    Event: Serve It - Steamed

  7. My all time fav. Looks mouthwatering.

  8. Looks sooo good love it with yogurt rice..

  9. YUM!! I want to have that right now!!!I love ginger and have bookmarked this recipe to try.

  10. this is my fav since childhood days.. i can have rice if only this is available..
    looks so perfectly done.

  11. The pickle looks mouth is very different method..i mean..i never tried the ginger pickle...great post..thanks for the nice recipe..

  12. This looks amazing and my hubby wants some. So where would I get gingelly oil? Is there a good substitute? From your instructions, I am guessing any high heat oil will work but figure you might know the best.

  13. @Dr. Jean Layton, Hey thanks for stopping by...gingelly oil is also known as till oil or sesame oil which is something u can find in Asian stores and American markets....all kerala pickles are made with this oil...because of the taste and flavor and it does stays a longer time if cooked with this oil.....else veg oil or coconut oil can be used but the taste will be slightly different....still I would suggest the next best option is coconut oil but the pickle wont stay fresh for long...might have to refrigerate it....let me know when u have tried the pickle...BTW change the chilly level according to ur tolerance ... :)

  14. wonderful...tasteful... one of my favourite dish.

  15. Lovely...but you din't mention anywhere, when to add salt!!

  16. Sunitha-Hi thanks for the visit, salt can be added anytime...thanks for pointing that, will update on that.

  17. Loved it! Thanks!

  18. Pretty good and it came out quite well. Will be trying more of your recipes. Thanks!


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