Ginger Tamarind Pickle
Puli Inji Achaar
പുലി ഇഞ്ചി അച്ചാർ
"A sweet-sour Kerala classic where fiery roots meet coastal tang and temple spice."
Description
Trsna’s Puli Inji Achaar is a bold celebration of Kerala’s coastal soul
Our Puli Inji Achaar is handcrafted during Kerala’s peak tamarind and ginger season in small, artisanal batches at source. We use only locally harvested, backwater-fresh ingredients and honor a traditional heirloom recipe passed down through generations. At Trsna, we reject gimmicks and never substitute a single element—including our original gingelly oil—so every jar captures uncompromised authenticity. Each jar is sun-cured, stone-ground, and steeped in authenticity. No shortcuts. No compromises. Just pure, sweet-sour brilliance in every spoonful.
A vibrant dance of tangy tamarind, zesty ginger, and coastal spices that electrifies every meal with Kerala’s culinary soul.
Ingredients
Tamarind (60%): brings smooth, fruity-sour depth that forms the pickle’s tangy backbone.
Gingelly Oil: wraps each morsel in rich, nutty warmth and authentic South Indian aroma.
Ginger: adds fresh, spicy zing and gentle heat that enlivens the blend.
Sugar: rounds the tamarind’s bite with mellow sweetness.
Jaggery: infuses caramel-like warmth and a warm amber hue.
Green Chillies: deliver crisp, verdant heat and lively snap.
Curry Leaves: weave in fragrant, citrusy-herb notes that dance on the palate.
Salt: balances bold flavours and acts as a natural preservative.
Sun-dried, roasted, stone-ground spices:
Red Chillies, Mustard Seeds, Fenugreek Seeds and Turmeric: layer smoky warmth, floral pungency, earthy bitterness, and golden earthiness.
Asafoetida: anchors the mix with deep, umami-rich savouriness.
Acidity Regulator (E260): ensures consistent, bright tang and safe pH balance.
Preservative (E211): extends shelf life while preserving the fresh-fire flavours.
History
Puli Inji Achaar has its roots in Namboodiri and Syrian Christian kitchens, where ginger and tamarind were preserved to aid digestion during feasts. Over time, it became a ritualistic preparation, made during harvest festivals and weddings. The addition of jaggery and green chillies reflects Kerala’s love for layered, bold flavours.
Fun Facts
- Puli Inji means “tamarind-ginger” in Malayalam and is a Sadya essential, served during Onam and Vishu feasts.
- It’s one of the few Indian pickles that’s sweet, sour, spicy, and salty—all at once.
- In Kerala homes, it’s often made in earthen pots (manchatti) and stored for months as a digestive tonic.
Flavour, Taste & Texture
Flavour: Deep tamarind tang, mellowed by jaggery, with fiery ginger and green chilli heat.
Taste: A bold medley of sweet, sour, spicy, and umami.
Texture: Finely chopped ginger and chillies in a thick, glossy syrup with soft garlic and curry leaves.
Health Benefits
Digestive Aid: Ginger, asafoetida, and fenugreek stimulate gut health.
Immunity Booster: Tamarind, garlic, and turmeric support immune function.
Anti-inflammatory: Gingelly oil and spices soothe inflammation.
Mood Enhancer: The sweet-sour-spicy profile uplifts appetite and energy.
Serving Suggestions
Pair with curd rice, kanji, or sambar-rice for a comforting Kerala meal.
Serve with appam, dosa, or idiyappam for a tangy, spicy contrast.
Add to cheese boards or mezze platters for a gourmet twist.
Use as a chutney substitute with banana chips, samosas, or pakoras.
Fusion & Quick Recipe Ideas
Puli Inji Aioli: Blend with mayo or yogurt for a zesty sandwich spread.
Ginger-Tamarind Quesadilla: Layer with cheese and sautéed onions in a tortilla.
Pickle-Stuffed Paratha: Use as a filling with mashed potatoes or paneer.
Achaar Fried Rice: Toss with leftover rice, curry leaves, and peanuts.
Sweet-Spicy Stir-Fry: Add to sautéed mushrooms or baby potatoes for a bold glaze.
Frequently Asked Questions (FAQs)
- What makes Trsna’s Puli Inji Achaar special compared to other brands?
Trsna’s version of this iconic Kerala pickle celebrates 60% bold tamarind paired with ginger, green chillies, curry leaves, sugar, and jaggery—all steeped in gingelly oil. Spiced with mustard seeds, fenugreek, turmeric, and red chillies that are sun-dried, roasted, and stone-ground, every jar is handcrafted at source using heirloom recipes. There’s no compromise—not even in the oil—making this a tart-sweet-spicy symphony that honours generations of temple-town cooking traditions.
- Is the pickle spicy?
Moderately. Ginger and green chillies bring a vivid heat that’s beautifully offset by the sweetness of jaggery and the sour punch of tamarind. It’s a full-bodied flavour profile rather than sheer heat—a meditative fire beneath the surface.
- How should I store the pickle after opening?
– Wipe the rim clean after each use
– Seal the jar tightly
– Refrigerate
– Always use a clean, dry spoon to preserve texture, aroma, and longevity
- How long does the pickle stay fresh?
– Unopened: Up to 12 months
– Opened & refrigerated: Stays vibrant and safe for 6–8 months, with clean handling
- Are there any additives or preservatives used?
Yes—only minimal, food-safe additions:
– E260 (Acetic Acid) – Acidity regulator
– E211 (Sodium Benzoate) – Preservative
No artificial colours, flavour boosters, or fillers are ever used.
- Is the pickle vegan and gluten-free?
✅ Absolutely
– 100% Vegan – No dairy, honey, or animal-based ingredients
– Naturally Gluten-Free – Contains no grains or gluten-based additives
- Can I use it in cooking or only as a condiment?
Both!
– Swirl into rasam or sambar for depth
– Serve with idlis, rice, or curd dishes
– Layer in sandwiches or wraps for tangy richness
It’s the kind of flavour that turns simple meals into soulful moments.
- Where is the pickle made?
Each jar is handcrafted at source in Kerala by local artisans who preserve the recipe’s integrity through generational techniques and regionally sourced ingredients. It channels coastal wisdom and festive grandeur.
- Do you ship internationally?
Yes—Trsna ships to selected countries around the world. Shipping rates and estimated delivery timelines are calculated during checkout based on destination.
- What’s the best way to enjoy it the traditional way?
Serve it with Kerala matta rice and sambar, wrap it inside a warm dosa, or pair it with kanji and pappadam. It’s also the hero of Onam sadyas—a spoonful beside avial and pulissery speaks volumes.
Certifications
| Weight | 125gm, 400gm |
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