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Cilantro Leaves Pickle

20 Sep

Kotthimera Ooragaya


Cilantro 2 cups packed
Whole Red Chiles 10 – 15
Fenugreek Seeds 1 tsp
Freshly Squeezed Lemon Juice 1/4 cup
Salt app. 1/2 cup
Oil 1 cup

Method of preparation:

Clean, wash, remove stems and pat dry cilantro.
Once completely dried, cilantro needs to be finely chopped.

Heat tsp of oil in a pan, add fenugreek seeds and broken red chiles.
Fry until red chiles change color and remove from heat.
Make sure not to burn the spices which spoils the whole pickle.
Cool the fried ingredients and grind them into fine powder in a spice blender.

In a mixing bowl, add chopped cilantro, ground spice powder, lemon juice and salt.
Mix thoroughly and slowly stir in oil. Taste and adjust the seasonings if required.
Store the cilantro pickle in a tight sterilized jar and it stays fresh for few months.

Notes: Stir in white sesame seeds at end if you wish