Spicy-Sweet Tamarind Chutney (Pulikachal): A South Indian Delight
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About Spicy-Sweet Tamarind Chutney (Pulikachal): A South Indian Delight
Experience the vibrant explosion of sweet, sour, and spicy flavors in this South Indian Pulikachal (Tamarind Chutney)! It's a fiery dance of fresh ginger and green chilies, cooled by tangy tamarind and a hint of jaggery.This incredibly easy chutney is the perfect condiment for dosas and idlis, or simply stirred into fluffy rice. A true taste of Kerala, it's a flavor adventure you'll crave time and time again.
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See the 30-Day PlanRecipe Time & More
Prep20 minutes
Cook40 minutes
Total1 hour
Ingredients
Chutney Base
Tempering
- 1/4 cup Sesame Oil (gingelly oil)
- 2 tsp Mustard Seeds black
- 4 Chilies dried, red
- 2 tsp Asafoetida heeng
Instructions
- Heat the sesame oil in a pan over medium heat. Add the mustard seeds and dried red chilies. Once the mustard seeds begin to pop, add the asafoetida and stir briefly. This tempering adds a wonderful aroma and flavor to the chutney.
- Add the chopped ginger and green chilies to the pan. Sauté until the ginger and chilies soften slightly and lose their raw edge, about 5-7 minutes. The chilies should turn a vibrant light green.
- Add the tamarind pulp, salt, and powdered jaggery to the pan. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer.
- Reduce the heat to low and cook the chutney uncovered for about 20 minutes, or until it thickens to a desired consistency. Stir occasionally to prevent sticking. The chutney should coat the back of a spoon.
- Taste the chutney and adjust the salt and jaggery according to your preference. If you prefer a sweeter chutney, add more jaggery. For a spicier chutney, add a pinch of red chili powder.
- Remove the chutney from the heat and cover the pan with a clean kitchen towel. This helps to trap the steam and further enhances the flavors. Allow the chutney to cool to room temperature.
- Once cooled, transfer the Pulikachal to clean, dry glass jars. Store the chutney in the refrigerator. It will last for several weeks when properly refrigerated.
Recipe Notes
Good To Know
- I used less spicy Bhavnagari chilies, which add a delicious tang without excessive heat. If you prefer a spicier dish, feel free to use hotter chilies.
- You can use either large or small chilies according to your preference.
Expert Tips
- For a smoother sauce, blend the chilies with a little bit of the pickling liquid or vinegar.
- Adjust the amount of sugar or sweetener to balance the tartness of the chilies and achieve your desired level of sweetness.
- Taste the sauce as you go and adjust the seasonings accordingly. You can add more salt, chili flakes, or other spices to enhance the flavor.
Storage Instructions
- Store the chili sauce in an airtight container in the refrigerator for up to 2 weeks.
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Recipe Nutrition
Calories: 132kcalCarbohydrates: 22gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 646mgPotassium: 263mgFiber: 2gSugar: 13gVitamin A: 149IUVitamin C: 26mgCalcium: 24mgIron: 1mg
Amrita Iyer
Articles: 68
4 Comments
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I’m excited to make this at home!
Great recipe! I’m eager to try it.
This looks so appealing! Thanks for sharing.
I’m excited to try this recipe!