Tangy Coriander pickle

Recipe by
Total Time:
30-45 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Hot Tomato Sambal, Best Rajasthani Red Garlic Chutney, Easy Punjabi Keri ka Achaar

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How to Make Tangy Coriander pickle

  • Separate coriander leaves from the tender stems.
  • Soak tamarind in a little hot water for 15 mins.
  • Mix coriander, green chillies, salt and grind into a fine paste.
  • Add tamarind pulp and blend.
  • 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 mins on a low flame, till the oil separates.
  • Serve with rice, dosas, idlies, etc.