Please check the New Pictorial Recipe Index under the heading 'Mouthwatering Recipes'. The Old 'Recipe Index' will be removed eventually.
This is not the typical cilantro chutney we make regularly at home. I was very much interested in this when I first heard it from my friend, Vijayalakshmi. According to her, this stays fresh for more than a few months if proper care is taken to keep moisture away from the pickle. She also says it is a boon for people who miss the traditional Gongura pachadi (Sorrel leaves). That tempted me the most!! So I immediately got the cilantro and started to work on it. It was a very interesting blend of flavors and we surely loved it. Trust me, this recipe is a keeper. Thanks to Vijayalakshmi, we are enjoying this yummy pickle .


Cilantro Pickle


Ingredients - 


Cilantro/Kothimeera 3 big bunches chopped into 1 inch (8 moderately packed cups)
Oil 2 Tbsp (or more if desired)
Methi Seeds 1/2 tsp
Mustard Seeds 1 1/2 tsp
*Mirchi Powder 1 3/4 tsp (or as per taste) 
Salt 1 1/4 tsp (or as per taste)
Sesame Seeds 2 tsp
Tamarind big marble size
Turmeric 1/8 tsp
Seasoning (Oil 3-4 Tbsp, Mustard seeds 1 tsp, Dry Red Chillies 2,  Hing/Asafoetida 1/8 tsp)


*Around 15 Dry Red chillies can be used instead of the Mirchi powder


Method Of Preparation - 


Wash the cilantro well and chop them into 1 inch in size. (Just discard the roots and let the stalks remain).


Air dry the chopped kothimeera on  a kitchen towel for a few hours. (I left it overnight). This is to ensure that there is minimal moisture in the cilantro.


In a wok/kadai, add 2 Tbsp of oil and on low to moderate heat, fry the kothimeera stirring constantly until it is just about tender but not mushy. Take care not to let moisture set it. Remove from fire and set aside to cool.


Meanwhile, dry roast the methi seeds, sesame seeds and warm the mustard seeds. Powder them upon cooling. (If using dry red chillies, now is the time to roast them and powder them too).
Cilantro Pickle


Add the above powders to the warm kothimeera. Add salt, mirchi powder and turmeric as well. Pulse the mixture to desired consistency. I made it a semi-coarse paste. (Remember -No addition of water).


Prepare the seasoning - In a sauce pan add oil and the rest of the seasoning. After the mustard seeds splutter, add the seasoning to the cilantro mixture. 


Mix well and the pickle is ready to be enjoyed. It is  better consumed after a few hours so that all the flavors have enough time to blend in!


Preparation Time 20 min (Excluding the drying time for cilantro)
Makes 1 cup
Posted by Harini on Wednesday, February 23, 2011

8 comments

  1. divya Says:
  2. Yumm, tongue tickling chutney, delicious!

     
  3. That is surely very different from usual chutney and surely drool-worthy pic.

     
  4. Pickle looks so tasty and tangy. Wonderful preparation.

    Deepa
    Hamaree Rasoi

     
  5. Priya Says:
  6. Fingerlicking pickle, yumm!

     
  7. delicious and tasty pickle.

     
  8. Nandini Says:
  9. What a tongue-twister pickle. Slllurrrp.

     
  10. Archana Says:
  11. I love this one and trying it out soon. Thanks for sharing

     
  12. Saras Says:
  13. tangy pickle, love the colour

     
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu









Archives

Tamalapaku on Facebook

Followers

Member Of

Top Food Blogs
Town Square Dr.5z5 Open Feed Directory Blog Blog Blog Directory