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Epicurious

Ginger-Tamarind Chutney (Inji Puli)

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Ginger-Tamarind Chutney (Inji Puli)John Kernick

This tart and spicy condiment is always served with a Sadhya feast. It is especially nice mixed with plain rice and yogurt as a palate cleanser. This recipe is part of our menu for Sadhya, a South Indian feast.

Cooks' Notes:

•Indian ingredients can be mail-ordered from Kalustyans.com.
•Chutney keeps, chilled, 2 weeks. Rewarm before serving.

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