Ginger-Tamarind Chutney (Inji Puli)

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 teskedar salt

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

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.

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