If you love the bright, vibrant flavor of fresh coriander (cilantro), this pickle is for you! It captures the herb's delicious taste and aroma in a tangy brine. Coriander pickle makes a fantastic condiment for Indian dishes like curries, dals, and chaats. It's also great stirred into raitas or used as a flavorful sandwich spread.
Coriander Pickle Recipe
Ingredients:
- 1 bunch fresh coriander (cilantro), washed and finely chopped (about 2 cups packed)
- 1⁄4 cup fresh mint leaves, finely chopped
- 2 green chilies, sliced (adjust to taste)
- 1 tsp cumin seeds
- 1⁄2 tsp mustard seeds
- 1⁄4 cup lime juice
- 1 cup water
- 1 tsp salt (or to taste)
- 1 tsp sugar
Instructions:
- In a clean jar or pickling container, combine the chopped coriander, mint, green chilies, cumin seeds, and mustard seeds.
- In a small saucepan, bring the lime juice, water, salt, and sugar to a boil. Simmer for 2-3 minutes until the salt and sugar dissolve.
- Pour the hot brine over the coriander mixture in the jar. Top with a lid and let cool to room temperature.
- Once cooled, refrigerate the pickle for at least 24 hours before using to allow the flavors to meld.
- This coriander pickle will keep for 2-3 weeks refrigerated. Give the jar a shake before serving to redistribute the brine.
Notes:
- For best flavor, use mature coriander leaves and tender stems.
- Adjust chilies, salt, and lime juice to your taste preference.
- The pickle gets better and more flavorful as it sits. Make it a few days ahead if possible.
Let me know if you try this bright and zingy coriander pickle! It's an amazing way to use up any extra cilantro from your garden or market haul.