Dhaniya Pickle

Recipe by
Total Time:
1 hour 20 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 300g - coriander leaves (after cleaning)
  • 200g - ground nut oil
  • 200g - salt
  • 250g - tamarind
  • 300g - green chillies (or less)
  • 1 tsp - turmeric powder
  • 10-15 - garlic cloves, peeled and crushed
  • 1 tbsp - mustard seeds
  • 1 tsp - cumin
  • 1/8 tsp - asafoetida (optional)
  • 10 - curry leaves

How to Make Dhaniya Pickle

  • Pick coriander leaves and tender stems, wash thoroughly to remove sand and dust.
  • Put in a colander to drain water, (need not remove moisture completely).
  • Take tamarind in a bowl and soak it in (just enough) hot water for 15 minutes.
  • Wash green chillies and drain.
  • Mix coriander, green chillies, and salt and grind into a fine paste.
  • Add tamarind pulp, again run mixie till tamarind blends well with the paste. Keep this aside.
  • Heat oil, add mustard seeds, cumin, asafoetida, garlic cloves and curry leaves and fry till the seeds splutter.
  • Add the ground paste and fry it for 30 to 40 min on low flame. Cook till the oil can be seen rising to the edges (stir continuously to avoid pickle sticking to the bottom).
  • Serve with rice/dosa/idli/pongal.