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 🍚

Ingredients:

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

Pre-Preparation:

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

Procedure:

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 😋
Happy cooking & enjoy your day 🙂