Made with the freshest ingredients and cooked with love, Chinny’s Inji Puli is a home-made sweet, tangy & spicy pickle condiment made with ginger, green chilli, tamarind, jaggery and spices. A side-dish that’ll go well with the traditional Malayalee "ela chapaadu" (banana-leaf meal),try it with non-vegetarian meals too - use it in a fresh wrap, with your traditional "rotis", spread it on bread or have fun and use it as a dip for your nachos!

Home-made, fresh & delicious -
pickled perfection.

Made with simple ingredients, for maximum taste.

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Our Heritage:
Who is Chinny?

Vadakkepatte Chinnakkutty, aka Mrs Madhavan Nair, was affectionately known as ‘Chinny’.

Born in Palakkad, Kerala, she moved to Chennai when her mother passed away and took over cooking for the family at the young age of 13.

Enter: a young Madhavan Nair, then working in Singapore. Madhavan went back to his homeland of Kerala, India, to look for a bride (aka the traditional "pennu kaanaan"). He had only one wish for his bride-to-be, and that was that she be able to cook as he did not enjoy eating out.

Not only did Chinny marry him and bravely travel all the way to foreign and far away Singapore, she ran their household and raised their 4 young daughters. One of her duties at the time was also ensuring that lunch for her husband was ready every morning for the Tiffinwala to deliver to his workplace in town.

For that, time was of the essence and hence she developed a very fast style of cooking, with the day’s lunch ready by 10.30am on most days.

Chinny always learnt quickly, and till this day she continues to be fondly remembered by her daughters, grandchildren, friends and neighbours as having such skill in cooking tasty and uncluttered dishes with few ingredients, at super speed.

Still, Chinny didn’t think much of being a grand cook herself - with all the right ingredients, what could be the problem? she would often say!

Fast forward to today...

Today, Chinny's youngest daughter, Vilasini (aka Vilu or Vilas), continues to make this traditional Keralan pickled condiment to her mother's delicious standards in her own home kitchen.

Over the years, Vilu developed the biggest fan in her husband, Remesh. He constantly encouraged her to ‘go into business’ after she retired from 37 years of teaching, and sell this traditional ginger and tamarind pickle to a wider audience.

Vilu was incredulous at first, but a few months after Remesh's untimely passing, and on what would have been his 66th birthday, she decided to make his dream for her come true.

Hence, the business of Chinny’s Inji Puli was born out of generations of love - a wife's love for her husband, a daughter's love for her mother, and an entire family's love for their roots, culture and food.