Inji curry, Kerala sweet and sour ginger relish

Ingredients

• 250 g of fresh ginger, thinly sliced
• 20 grams of jaggery
• 1 cup of shredded coconut
• 1/2 teaspoon of chili powder
• 1 tablespoon of dried cilantro
• 1/4 teaspoon of fenugreek powder
• tamarind (two small balls, about the size of a gooseberry)
• 4 green chili peppers, chopped
• 4 dried red chili peppers
• 2 sprigs of curry leaves
• 1 teaspoon of mustard seeds
• oil
• salt

Fry the ginger in the oil until it is crispy, then drain it.

In the remaining oil, brown the shredded coconut.

Add the chili pepper, cilantro, and fenugreek powder, and cook until lightly browned.

Combine the grated ginger and toasted coconut with a small amount of water.

In a frying pan, heat the mustard seeds, curry leaves, and dried chili peppers in the oil, then thoroughly brown the green chili peppers.

Add the salt and tamarind juice, and bring to a simmer.

Add the blended mixture and simmer until it thickens.

Add the crushed jaggery and remove from the heat when the mixture has thickened sufficiently.