Tangy Coriander Pickle Recipe

Cooking Directions

• STEP 1.Wash and dry the coriander leaves thoroughly.
• STEP 2.In a blender, blend coriander leaves, green chilies, ginger, garlic, cumin seeds, fennel seeds, turmeric powder, and salt into a coarse paste.
• STEP 3.Transfer the paste to a bowl and add lemon juice. Mix well.
• STEP 4.Store the pickle in an airtight container and let it marinate for at least 2 days before consuming.
• STEP 5.Serve the Tangy Coriander Pickle as a condiment with rice, roti, or any Indian meal.

Cooking Tips

• Make sure the coriander leaves are completely dry before blending to prevent the pickle from spoiling.
• Adjust the spiciness and tanginess according to your preference by adding more or less green chilies and lemon juice.
• The pickle tastes better as it matures, so let it marinate for a few days before consuming.

Storage and Serving

• Store the Tangy Coriander Pickle in an airtight container in a cool and dry place.
• The pickle can be stored for several months if properly sealed and refrigerated.
• Serve the pickle with a clean and dry spoon to prevent spoilage.