Cilantro Tamarind Pickle

8 Oct

Kotthimera Chintapandu Avakaya


Cilantro 2 cups packed
Tamarind Extract 4 tbsps
Whole Red Chiles 10 – 15
Mustard Seeds 1 tbsp
Fenugreek Seeds 1 tsp
Salt around 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 mustard seeds, fenugreek seeds and broken red chiles.
Fry until red chiles change color and remove from heat.
Cool the fried ingredients and grind them into fine powder.

Heat tbsp of oil in the same pan, add chopped cilantro and fry until it completely wilts.
Then add tamarind extract, ground spice powder and salt.
Once the mixture comes to a bubble, add oil and remove from heat.
Store the cilantro tamarind pickle in a tight sterilized jar and this pickle stays fresh for few months.

Notes: Make sure not to burn the spices which spoils the whole pickle.


2 Responses to “Cilantro Tamarind Pickle”

  1. Happy Cook October 8, 2008 at 10:07 am #

    Wow that pickle looks delicious.
    Love the colour.
    I didn’t know we could make pickle with this.
    Well one learns every day something new.

  2. priyanka October 9, 2008 at 6:21 am #

    Thats a really spicilicious pickle..just came across another cilantro pickle recipe the other day…never knew you could make a pickle out of cilantro…interesting.

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