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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Chutneys, Relishes and Spices
Contributed by Vegetarians and Vegans from around the world
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Injee Pulli - Spicy Ginger Relish
Miriam Hayman - Kuala Lumpur, Malaysia

Clariamma's recipe

  • Fresh,tender ginger root 500gms
  • 1 teaspoon salt
  • 1/2 cup tamarind juice (walnut sized lump dissolved in water)
  • 6-8 dry red chilliesor - or - 2 teaspoons chilly powder
  • 11/2 cups cider vinegar
  • 1 packed cup brown sugar
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon cooking oil
Scrape, wash and chop the ginger into a fine mince.
Blend the tamarind juice with the red chillies.
Roast the fenugreek seeds in a few drops of oil (1 minute) then crush in a mortar to powder.

Heat oil in a heavy saucepan, add ginger and salt. Stir fry for 7-10 minutes to reduce the water content of the ginger.
Add the blended tamarind chilli mixture and cook 4-6 minutes.

Then add the vinegar and allow to boil well, 3-5 minutes,then the brown sugar, stirring well to mix and dissolve it.
Stirring all the time,allow the ginger mixture to bubble on low to medium heat until reaches a thick consistency.
Turn off the heat.
Sprinkle on and stir in the powdered fenugreek.
Enjoy the aroma!
Cool and fill into glass jars.

Serve this delicious accompaniment in small quantities with rice and indian breads.