Coriander leaves Chutney/ Pickle || Homemade || Instant || Side Dish

Side dish : Pickle: Coriander Leaves Pickle

Servings: 10

Duration: 40 mins

Pickle is a popular side dish which is made out of vegetables or fruits. Some pickles can be preserve for years and few pickles for months but most important thing about pickle is it remains same taste till end, if you prepare it with exact ratio of spices and oil.

Pickles can be prepared in many varieties which varies from place to place. In India it is prepared by chopping veggies, adding spices, asafoetida, turmeric powder and edible oil.

Coriander leaves Pickle is the best combination with any South Indian Breakfast such as idly, Dosa, Upma, Rice & ghee etc., / Roti’s and rice 🍚


Coriander leaves – Bunches – 6 – 200 gms

Tamarind extract – 100 gms

Green chillies – 15

Salt – 1 1/2 tb sp

Sun flower oil – 120 ml

Jaggery – 60 gms

For tempering:

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Urad Dal – 2 tsp

Chana Dal – 2 tsp

Curry leaves – 10


Tamarind extract:

  • Soak Tamarind extract in warm water for 15 mins
  • Squeeze tamarind extract
  • Keep it aside

Chilly paste:

  • Wash green chillies and remove excess water by using paper towel/ Kitchen towel
  • Blend green chillies till smooth paste
  • Keep it aside

Coriander leaves:

  • Wash coriander leaves twice in water
  • Strain water
  • Remove excess water by using paper towel/ Kitchen towel
  • Keep them dry for 10 mins
  • Blend coriander leaves with tamarind extract in mixer grinder till smooth paste
  • Don’t add water
  • Keep it aside


Making coriander pachadi:

  • Heat skillet pan over medium heat
  • Add oil
  • Add tempering and saute
  • Add green chillies paste and saute 5 mins
  • Add blended coriander leaves and tamarind paste
  • Saute and cook 10 mins
  • Add salt and jaggery
  • Saute and cook more 20 mins
  • Oil oozes out
  • Coriander chutney/ Pickle is ready
  • Serve it with any South Indian breakfast or any North Indian roti’s / on Toasted bread
  • Have it with hot rice and topping with ghee πŸ˜‹
  • Happy cooking & enjoy your day πŸ™‚

Step by step process shown below with pictures:



  • Preserve upto 3 weeks
  • Adjust spiciness according to your taste
  • Double the ingredients to increase quantity

Follow us:




Google +

Share your comments in below section, I like to know your feedback

Β© 2017 Ramyarecipes

16 Comments Add yours

  1. jyo says:

    My fav and flavorful pickle….we call it thokku…well explained Ramya ✌✌

    Liked by 1 person

    1. Ramyarecipes says:

      Oh avna, thanks jyo πŸ™‚


  2. kulsy a says:

    Looks yum!

    Liked by 1 person

    1. Ramyarecipes says:

      It’s really delicious, thank you for stopping by πŸ™‚


  3. New version of green chutney for me. Nice share

    Liked by 1 person

    1. Ramyarecipes says:

      Do try reena it’s as simple as that 😊 Thank you

      Liked by 1 person

      1. Sure. Thanks Ramya.

        Liked by 1 person

  4. Love this with some appalams on the side. Great share and coriander is extremely good for the kidneys.

    Liked by 1 person

    1. Ramyarecipes says:

      Loved your comment vidya, yeah with appalam it tastes great.. thank you so much 😊

      Liked by 1 person

  5. Megala says:

    Great recipe ! This looks so deliciuos & flavorful !!

    Liked by 1 person

    1. Ramyarecipes says:

      Thanks megala πŸ™‚

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s