Coriander Mint Leaves Pickle

 

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Coriander and mint, both, have multiple health benefits. They contain almost all micro-nutrients. While mint contains Vitamin A, coriander is a wonderful source of dietary fiber and is a rich source of Vitamin C and Vitamin K.

Most often these leaves are used for their flavour and aroma, rarely do we find them used as the main ingredients. However, in this pickle recipe that I am about to share, these leaves are the stars.

In India, pickles are a popular choice of accompaniment with any meal, they are typically tangy and spicy in flavor and prepared in most homes. The coriander and mint leaves pickle is not a very common preparation, however, it is delicious and can be prepared very easily.


Ingredients:

  • Coriander leaves- 1 cup (only leaves, no stems)
  • Mint leaves- ½ cup (only leaves, no stems)
  • Tamarind- 50 gms
  • Kashmiri chillie powder- ½ tablespoon
  • Turmeric- ¼ teaspoon
  • Salt- to taste
  • Sugar- ½ teaspoon
  • Oil- 3 tablespoons

For dry masala-

  • Mustard seeds- 1 teaspoon
  • Cumin seeds- ½ teaspoon
  • Fenugreek seeds- ½ teaspoon

For tempering-

  • Gram dal- ½ teaspoon
  • Black gram- ½ teaspoon
  • Mustard seeds- 1 teaspoon
  • Dry red chillies- 5
  • Curry leaves- 2 stems
  • Asafoetida- ¼ teaspoon
  • Garlic- 10 to15 cloves

Instructions:

  • Dry roast the mustard seeds, cumin seeds and fenugreek seeds on a slow flame in a pan until the seeds leave an aroma. Allow this mixture to cool and grind it to a fine powder.
  • Boil 100 ml water and soak the tamarind in the boiling water. Wait until it cools and extract the pulp.
  • Rinse the coriander and mint leaves in water. On a medium flame, heat one tablespoon oil in a pan and saute the coriander and mint leaves until the sizzling sound disappears, by which time the leaves would have turned brown. Add turmeric powder and mix well. Turn off the flame and transfer it to a bowl.
  • To the fried leaves, add the tamarind pulp, dry roasted masala powder, chillie powder, salt, and sugar. Mix all the ingredients thoroughly well.
  • On a slow flame, heat two tablespoons oil in a pan, add mustard seeds, gram dal, and black gram dal. Stir for about a minute, then add the dry red chillies, curry leaves, and asafoetida. When fried well, add garlic and fry till brown.
  • Remove this mixture into the bowl containing the coriander mint mixture and mix everything well.

Serving:

Our pickle is ready to serve!

GREG RAKOZY CHANDAN CHAURASIA

 

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