New York Indian Community - NewYorkindian.com
| | | | | | | | | | | |
 


 

Cilantro Pickle/Coriander Leaves Pickle : Indian Food & Cooking Recipes
 

 
Contributed By: Sadhana Padmanabhan
Member of SeattleIndian.com
View All Recipes By Sadhana Padmanabhan  


Indian Cooking Products
Indian Spices Shopping


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



  Celebrity Chef:  
City:

Member of SeattleIndian.com
View All Recipes By Sadhana Padmanabhan  

Become a Celebrity Chef



View More Indian Recipes

Do you have a recipe which you would like to share with others?
Add A Recipe

 

Have Comments/Suggestions about this Recipe?

Note: You must be logged in to send your comments. Your name and email address as specified in your account profile will be sent along with the reply.
How do you rate this recipe
Your Comments


Do you have a recipe which you would like to share with others?
Add A Recipe

Add A Recipe

Become A Featured Contributor
Add Your Blog | Add Recipe | Add Article

Recipes

Add A Recipe | More...

Featured Contributors


Vivek Wadhwa

Darshan Goswami

Anu Peshawaria
Anu Peshawaria

Vasudha Sharma

Aayushi Manish

Rima Arora
Rima Arora

Tahmina Watson

Praveen Nair

Shruti Sadolkar
Shruti Sadolkar

Latest Articles

Randeep Hooda will start shooting for Mohaan Nadaar's RAT ON THE HIGHWAY by Staff
Actress Kangna Sharma reaching new heights by Staff
Buckle up! Fast & Furious comes up with a special Hobbs & Shaw film! by Staff
Gajendra Verma Is Back with His New Song, Yaad Karke by Sonia Malhotra Soi
Adventure Activities for Tourists Visiting Himalayas (India) by Nitesh
View All Articles