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Cilantro Pickle/Coriander Leaves Pickle : Indian Food & Cooking Recipes
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  Contributed By: Sadhana Padmanabhan
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Ingredients

Cooking Instructions





I am a big pickle lover. In my house no meal is completewithout pickle. This cilantro pickle is Andhra’s special.  This is a very simple recipe to follow. . Ifyou are a pickle lover like me, you are going to love this pickle. Just keep inmind the basics of pickle making - use a clean sterilized jar, see that thereis no moisture and ensure that oil forms a covering layer over the ingredientsin the jar.

Ingredients
Fresh Coriander Leaves          1 big bunch
Curry leaves                         ½  cup
Ginger                                 1  Bigpiece
Lemon Juice                         ¼ cup

 Spicy Masala Powders
Fenugreek Powder                 1 Tbsp.
Mustard powder                    2 Tbsp.
Turmeric Powder                   1 tsp.
Red Chili powder                   2 Tbsp.
Hing                                    ½ tsp.
Salt                                     1 Tbsp.

For Tempering:

Gingili oil                               3Tbsp.
Mustard seeds                        1 Tbsp.
Urdh dhal                               1 tbsp.


Method:

  • Clean and cut the coriander leaves. Keep aside.
  • Chop the ginger in small pieces. Keep aside.
  • Cut the curry leaves into small pieces. Keep aside.
  • Heat oil in a pan and crackle all the tempering, addchopped ginger in it and fry for 2 minutes.
  • Add chopped curry leaves into it . Fry it for 5 minutesin simmer.
  • Add the coriander leaves with stems. Fry it for 5 minutesin simmer.
  • Switch off the stove and kept it for cool.
  • Now take a big bowl, add all spicy masala powder one byone and mix it well.
  • Add the cooled coriander mix in to the bowl and mix itwell.
  • Now add the lime juice and mix it well. Rest it for 2days 
  • After 2 days, the coriander pickle is ready to use.
  • This can be stored for a year or more, if refrigerated.




Coriander Pickle




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