Ingredients:
· Fresh coriander leaves – 1 bunch (around 1 cup)
· Mustard seeds – 1 tablespoon
· Cumin seeds – 1 tablespoon
· Fennel seeds – 1 tablespoon
· Carom seeds (ajwain) – 1/2 teaspoon
· Nigella seeds (kalonji) – 1/2 teaspoon
· Fenugreek seeds (methi) – 1/4 teaspoon
· Ginger – 1 inch piece, finely grated
· Garlic cloves – 6-7, finely chopped
· Turmeric powder – 1/2 teaspoon
· Red chili powder – 1 teaspoon (adjust as per taste)
· Tamarind pulp – 2 tablespoons (for tanginess)
· Jaggery (or sugar) – 1 tablespoon (optional for sweetness)
· Salt – to taste
· Lemon juice – 1 tablespoon
· Mustard oil – 2 tablespoons (or any oil of your choice)
· Vinegar – 1 tablespoon (optional for extra tanginess)
Method:
1. Prepare the coriander Leaves:
· Wash the coriander leaves thoroughly to remove any dirt or grit.
· Pat them dry using a clean kitchen towel or paper towel to remove excess moisture. This is important as moisture can make the pickle spoil faster.
· Chop the coriander leaves finely or roughly, depending on your preference.
2. Roast the Spices:
· In a dry pan, roast the mustard seeds, cumin seeds, fennel seeds, carom seeds (ajwain), nigella seeds (kalonji), and fenugreek seeds on medium heat for about 1-2 minutes until they start releasing a fragrant aroma. This step will help release the essential oils from the seeds, enhancing the flavor of the pickle.
· Once roasted, grind the seeds coarsely in a mortar-pestle or spice grinder.
3. Tempering:
· Heat mustard oil in a small pan on medium heat. Once it heats up and starts to smoke slightly, turn off the heat and let it cool down for a minute.
· Add ginger and garlic to the warm oil. Stir-fry for 1-2 minutes until fragrant.
4. Mix All Ingredients:
· In a large mixing bowl, combine the chopped coriander leaves, roasted spice mixture, turmeric powder, red chili powder, salt, and jaggery (or sugar).
· Add the tamarind pulp, lemon juice, and the cooled mustard oil mixture. Mix everything well to coat the coriander leaves evenly with the spices.
· If you prefer a tangy kick, add the vinegar at this stage.
5. Let it Marinate:
· Transfer the mixture into a clean glass jar. Close the lid tightly and let the pickle sit at room temperature for 2-3 days to marinate.
· Stir the pickle once every day with a clean spoon to make sure the flavors blend well.
6. Serve:
After the pickle has marinated, it’s ready to be enjoyed! It can be stored in a cool, dry place or in the refrigerator for up to 2 weeks.
Serving Suggestions:
· Serve the Dhania Ka Achar with parathas, roti, or rice.
· It pairs wonderfully with dal or any vegetable curry.
· You can also enjoy it with a simple sandwich or pasta to add a tangy, spicy twist!
Tips for Best Results:
· Always use a clean, dry spoon to avoid contamination and ensure the pickle lasts longer.
· If you like your pickle a bit spicier, you can add green chilies or increase the quantity of red chili powder.
· You can adjust the sweetness and tanginess by increasing or decreasing the amount of jaggery and tamarind pulp.
· Let the pickle sit for a few days to allow the flavors to mature and deepen.
This Coriander Pickle (Dhania Ka Achar) is a delicious and healthy addition to your meals. Not only does it add a burst of flavor, but the coriander also provides several health benefits, including aiding digestion, detoxifying the body, and boosting immunity.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
click and follow Indiaherald WhatsApp channel