Coriander Pickle Recipe: Have you ever eaten green coriander pickle? Combo of health with taste, know the recipe

Coriander Pickle Recipe: The fragrance of green coriander starts spreading in every house as soon as winter arrives. It is mostly used for aroma, flavor and garnishing of food. But there is one place in India where its sweet and sour pickle is very much liked. Yes, in many areas of Jharkhand, as soon as winter arrives, coriander leaves pickle is usually made in homes. Everyone eats it with great enthusiasm. Its most important thing is that you can store it for a long time. This is a perfect combo of taste and health.

If you are also using green coriander only to add color, fragrance and garnish to the food, then you can try something new this time. Let us tell in this article. How you too can prepare sweet and sour pickle of green coriander at home.

Also read: Makka Vs Bajra Roti: Millet or maize.. whose roti do you get more benefits from eating? How to keep yourself warm in winter

Nutrition and benefits of green coriander

According to Healthline, Green coriander can be used to decorate food. But it competes with many vegetables in terms of nutrition. Many elements like Vitamin A, C, K, iron, calcium, fiber and antioxidants are found in green coriander. Apart from boosting immunity, it is also considered very good for improving digestion and eyes. Apart from this, it is also helpful in making the skin healthy and controlling blood sugar and cholesterol.

Sweet and sour pickle of green coriander

Green coriander can be used to decorate food. But it competes with many vegetables in terms of nutrition. Many elements like Vitamin A, C, K, iron, calcium, fiber and antioxidants are found in green coriander. Apart from boosting immunity, it is also considered very good for improving digestion and eyes. Apart from this, it is also helpful in making the skin healthy and controlling blood sugar and cholesterol.

To make green coriander pickle

Material

Green Coriander – 150 grams (two cups)

1/2 tsp mustard seeds

Whole cumin seeds – 1 teaspoon

Whole fenugreek seeds – 1/2 teaspoon

Tamarind pulp- 100 grams

Oil- 2 tbsp

Kashmiri red chilli – 3 teaspoons

Salt- as per taste

How to make green coriander pickle

step 1- First of all, clean the green coriander thoroughly, cut off its roots, pluck the yellow leaves and separate them, after that wash it thoroughly, put it on a newspaper or cloth and dry it in a fan overnight, so that the water on it drains out. Now chop green coriander finely.

Step 2- Now we have to prepare the masala for the pickle. For this, fry one and a quarter tablespoon mustard seeds, one teaspoon whole cumin, half teaspoon whole fenugreek seeds on low flame in a pan. After this, cool it and grind it. Now add two tablespoons of oil in a pan, add tamarind pulp and cook well. Add Kashmiri red chilli, salt, sava, crushed garlic, ginger and green coriander and cook.

Step 3- Now add one tablespoon jaggery and one tablespoon sugar and let them melt well. Then add prepared masala and mix well. Now turn off the flame of the stove and shift the pickle into a container. Now it’s time to spice it up.

Step 4- Heat quarter cup of oil in a tadka pan, add fenugreek seeds, mustard seeds, gram dal, urad dal and let it crackle well. After this, add garlic cloves, whole red chilli, curry leaves and crackle them. Do not cook the garlic too much, do not make it golden. Now add one tablespoon of crushed garlic and ginger, 1 teaspoon of asafoetida. After cooling the tempering completely, mix it well in the pickle. Keep in mind that after filling the pickles in the pickle container, immediately add oil.