Equal parts hot, sour, bitter, salty, and sweet, this is the sort of condiment to keep in the fridge for whenever you need a little culinary pick-me-up. Use it to enliven rice, scrambled eggs, yogurt; slather it onto chicken or pork as a marinade; incorporate it into a tuna salad sandwich. A little goes a long way, so start with a dollop and work up from there. The heat is low and rounded rather than piercing, which makes panfusine's relish all the more versatile.
This is one condiment that is so addictive that it has you begging for more even as your tongue writes in pain from the capsaicin. Referred to as 'Puli Inji' in Tamil & Malayalam, this is a quick staple relish that is paired with anything from Breakfast Dosas & Idlies to an evening supper of yogurt rice. The heat & spiciness comes not just from fresh chiles but also the sunny bite of .fresh ginger root. The intense heat is offset by tart tamarind pulp and a touch of brown sugar. Although I'll never be able to say for sure, being a vegetarian, I can imagine this relish slathered over barbecued or grilled white meats..
Makes 1.5 cups
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