Home made coriander pickle

Making homemade coriander pickle is a great way to enjoy the fresh, zesty flavor of coriander in a tangy, spicy form. Here’s a simple recipe you can try:

Homemade Coriander Pickle Recipe

Ingredients:

• 1 cup fresh coriander leaves, chopped finely
• 2 tablespoons coriander seeds
• 1 tablespoon mustard seeds
• 1 teaspoon fennel seeds (optional)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 tablespoon jaggery or brown sugar (optional, for a touch of sweetness)
• 1 tablespoon salt
• 1/2 cup lemon juice (freshly squeezed) or vinegar (for a tangier flavor)
• 2 tablespoons oil (vegetable or mustard oil)
• 1/4 teaspoon asafoetida (hing, optional)

Instructions:

1. Dry Roast Seeds:
   • In a dry pan over medium heat, roast the coriander seeds, mustard seeds, and fennel seeds (if using) until they become aromatic and slightly darker. This should take about 1-2 minutes. Let them cool.
2. Grind Seeds:
   • Once cooled, grind the roasted seeds into a coarse powder using a spice grinder or mortar and pestle.
3. Prepare Coriander:
   • Wash and finely chop the fresh coriander leaves. Make sure they are well-drained to avoid excess moisture.
4. Mix Ingredients:
   • In a large bowl, combine the chopped coriander leaves, ground seed mixture, turmeric powder, red chili powder, salt, and jaggery (if using).
5. Add Lemon Juice/Vinegar:
   • Stir in the lemon juice or vinegar. Mix everything well so the coriander leaves are coated evenly with the spices.
6. Prepare Oil:
   • Heat the oil in a small pan until it starts to shimmer. If using asafoetida, add it to the hot oil and quickly pour it over the coriander mixture. Stir well to combine.
7. Store:
   • Transfer the pickle into a clean, dry glass jar. Seal the jar tightly and let it sit at room temperature for about 2-3 days. The pickle will develop more flavor over time.
8. Refrigerate:
   • After 2-3 days, you can move the jar to the refrigerator to store it for longer periods. It should last for several weeks.

Tips:

• Make sure the jar and utensils are completely dry to prevent spoilage.
• Adjust the spice levels according to your taste.
• If you prefer a less tangy pickle, you can reduce the amount of lemon juice or vinegar.

Enjoy your homemade coriander pickle as a tangy side dish with meals or as a condiment to enhance the flavors of your dishes!