Coriander Pickle

Coriander Pickle

Coriander Pickle


  1. Coriander bunch  –  two (big)
  2. Tamarind  –  half cup
  3. Water  –  two cups
  4. Oil  –  five tblsp
  5. Mustard seeds  –  one tsp
  6. Jeera seeds  –  one tsp
  7. Curry leaves  –  few
  8. Urad daal  –  one tsp
  9. Red chilli powder  –  six to eight tsp
  10. Salt  –  to taste
  11. Crushed  garlic  –  three cloves


Take coriander bunch and cut the edges.Wash the coriander bunch and drain the excess water. Dry it completely else pickle will get spoilt. Soak tamarind in two cups of hot water for 30 mints. Squeeze the pulp. In a sause pan, add tamarind pulp and boil it until it becomes thick paste. It will take around 20 to 30 mintues.Cook on medium heat. Keep stirring in between, to avoid brown bottom.Turn off heat and cool it. In a mixer jar, add tamarind pulp, coriander leaves, red chilli powder and salt. Grind it. Now in another pan prepare tadka with oil, urad daal, jeera seeds, mustard seeds, curry leaves and crushed garlic. Now add coriander and tamarind paste and mix well. Turn off heat. Cool it , transfer to a glass bottle. Refrigerate it. Serve with hot rice, idly, paratha…….


One hour


30 days


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