CILANTRO PICKLE / CORIANDER LEAVES PICKLE

Cilantro / coriander is the source of dietary fibre, manganese, iron and magnesium. Coriander leaves are rich in iron, Vitamin k and Vitamin C. This herb has multiple health benefits.With this herb  I have prepared  spicy pickle.

Cilantro / coriander pickle is a unique one which is very tasty and healthy too. Coriander leaves has an amazing aroma and enhances the taste of dish .We usually use this coriander leaves for garnishing, and also prepares  chutney.

Try this coriander pickle, a best accompaniment for all dishes.

INGREDIENTS

Coriander leaves                               - 1 kg

Jaggery (powdered)                        - 250 grams

Sugar                                                      -250 grams

Tamarind                                            -of a medium sized orange size

Vinegar                                                 - 1 cup

Green chillies                                     - 15 nos

Salt                                                          - to taste

Turmeric powder                             - 1 tsp

Gingelly oil                                         - 400 to 500 ml

INGREDIENTS FOR DRY ROAST

Cumin seeds                      - 25 gms

Methi seeds                        - 25 gms

Mustard seeds                   - 25 gms

Fennel seeds                      - 25 gms(optional)

Dry roast the above ingredients separately in a low flame  and powder it in a mixie to a nice powder.

METHOD

Wash the fresh coriander leaves,  drain well in a colander and spread on a clean cloth.

Allow it to dry for 20 to 30 minutes in a shade.

Chop the leaves and grind it with green chillies,salt and tamarind.

Use the vinegar for grinding the leaves.(don’t use water.)

Heat a heavy bottomed pan and add gingelly oil.

Heat the oil well and add the ground coriander leaves paste.

Add turmeric powder, sugar and mix well.

Cook on a low flame. After few minutes add powdered  jiggery.

Keep cooking on a low flame.

Close the pan partially, otherwise the coriander puree will splutter.

Cook till the oil oozes out from the sides of the pan.

Finally add the dry roasted powder and mix well and cook for few more minutes.

Spicy, tangy , sweety coriander pickle is ready.

Allow it to cool and store in air tight jars. 

You can have it with dosas idlies, white rice, chappathi etc.

Can prepare coriander rice with this pickle,just add this pickle to seasoned oil and add rice.

NOTES

Adjust the quantity of green chillies according to your spiciness.

Adding jiggery is also according to your choice of taste.Don’t omit it  sweetness to this pickle enhances the taste.Adjust the quantity.

VARIATIONS

We can prepare pudina pickle and curry leaves pickle or mixture of three  by using the same method.