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Coriander Leaves Pickle tastes good with rice and has a long shelf life.
Ingredients:
Fresh Coriander Leaves – 1 1/2 big bunches
Green Chillies – 7
Dry Red Chillies – 12 to 14
Thick Tamarind Extract – 3 tbsps
Mustard Seeds – 1 tsp
Fenugreek Seeds – 1/2 tsp
Turmeric Powder – 1/4 tsp
Vegetable Oil – 1 tbsp
Salt to taste
For Seasoning:
Black Gram – 1 1/2 tsps
Mustard Seeds – 1 tsp
Cumin Seeds – 1/2 tsp
Dry Red Chilli – 1
Curry Leaves – 8
Asafoetida Powder – 1/4 tsp
Vegetable Oil – 1/4 cup
Method:
- Clean the coriander leaves by discarding the roots, yellow/black leaves from the bunch.
- Gently wash the cleaned leaves with water.
- Spread the washed leaves on a cotton cloth. Let the water dry completely. I kept the leaves overnight for drying.
- Heat 1 tsp oil in a pan. Add green chillies. Saute they turn slightly whitish in color. Remove from pan and place them in a plate.
- Now using the left over oil in the pan, saute dry red chillies until they become crisp. Remove from pan and place them in a plate.
- Pour 1 1/2 tsps oil in the same pan, saute coriander leaves until they wilt.Remove from pan and place them in a plate.
- Heat remaining 1/2 tsp oil in the pan and roast fenugreek seeds. Remove from pan and place them in a plate.
- Now roast mustard mustard seeds in the oil remaining in the pan. When they start crackling, remove from pan and place them in a plate.
- Let all the above sauteed/roasted ingredients cool down completely.
- Using a blender, pulse all the above sauteed/roasted ingredients into a coarse paste without adding any water.
- Heat 1/4 cup oil in a pan.
- Add black gram, cumin seeds, mustard seeds, dry red chilli pieces, curry leaves, asafoetida powder.
- When the mustard seeds start crackling, add tamarind extract, turmeric powder and salt. Cook until it thickens and the oil starts separating.
- Now add the blended coarse paste. Turn the flame to low. Mix thoroughly.
- Serve with hot steamed rice and ghee.
- Once cooled, can be stored in air tight container for a month atleast.
Note:
- Ensure that there is no trace of water in the coriander leaves before sauteing them.
- The texture of the leaves and spices after blending must be really coarse.
- Take care that all ingredients are sauteed/roasted with care without getting charred.
- The pickle must be completely cooled before preserving.
such mouthwatering recipes on Pakashastra sets us all drooling. I made the Coriander Chutney a couple of times and we all enjoyed it. well, making it for the third time today. thanks for the wonderful recipe
such mouthwatering recipes on Pakashastra sets us all drooling. I made the Coriander Chutney a couple of times and we all enjoyed it. well, making it for the third time today. thanks for the wonderful recipe
@Priya Bhat: Thank you… am glad you liked the recipe and hope you keep trying many more recipes from my blog 🙂