100gms - Tamarind soaked in 100gms warm water for 5 minutes.
Lemonsize ball - Jaggery melted and strained.
10 - Green chillies cut into small pieces.
1tbs - Red chilly powder.
1tsp - Turmeric powder.
1tbs - Oil
1tsp - Mustard seeds.
1tsp - Fenugreek seeds
2-3 - Red chillies broken into pieces.
A few curry leaves.
Big piece of ginger, ( about 3 inches long) cut into small pieces.
Salt to taste.
Squeeze the pulp of Tamarind well.Add all the ingredients to the tamarind pulp. This should be about 2 cups in all. Mix it well. Shift this mixture to a thick bottomed cooking pan and start cooking. Bring the mixture to a boil. Now let it cook on low flame. Stir it occasionally. Cook it down to about 1 cup.
Now Heat some oil in a pan, splutter mustard in the hot oil. Also add a few curry leaves and whole and red chillies. Pour this into the boiling mixture of tamarind .
Pullinji is ready. Let it cool down completely. Now shift it into a clean dry bottle.This chutney will
You can keep this chutney for 2-3 weeks without spoiling.