As winter sets in, the fragrance of fresh green coriander fills kitchens across India. While coriander leaves are usually used for garnishing and enhancing flavor, in many parts of Jharkhand, a sweet and sour coriander pickle is a winter staple. Loved by people of all ages, this pickle is not only delicious but also long-lasting, making it a perfect combination of taste and health.

If you have only been using coriander to decorate dishes, this winter try something different. Coriander pickle is easy to prepare at home and can be enjoyed with roti, paratha, or rice.

Nutrition and health benefits of green coriander
Green coriander is packed with nutrients and rivals many vegetables in terms of health benefits. It contains vitamins A, C, and K, along with iron, calcium, fiber, and antioxidants. Regular consumption of coriander helps boost immunity, improve digestion, support eye health, maintain glowing skin, and regulate blood sugar and cholesterol levels.

Sweet and sour coriander pickle
This pickle brings together the freshness of coriander with the tanginess of tamarind and mild sweetness of jaggery and sugar. The result is a balanced flavor that complements everyday meals while supporting digestion during the winter season.

Ingredients
Coriander leaves – 150 grams (about 2 cups)
Mustard seeds – 1/2 teaspoon
Whole cumin seeds – 1 teaspoon
Whole fenugreek seeds – 1/2 teaspoon
Tamarind pulp – 100 grams
Oil – 2 tablespoons
Kashmiri red chilli powder – 3 teaspoons
Salt – as per taste
Jaggery – 1 tablespoon
Sugar – 1 tablespoon
Garlic and ginger paste – about 1 1/4 teaspoons

For tempering
Oil – 1/4 cup
Fenugreek seeds
Mustard seeds
Chana dal
Urad dal
Garlic cloves
Whole dry red chillies
Curry leaves
Asafoetida – 1/4 teaspoon

Method
First, clean the coriander leaves thoroughly, remove the roots and yellow leaves, wash well, and spread them on a cloth or newspaper. Let them dry overnight under a fan to remove all moisture. Once dry, finely chop the leaves.

Next, lightly roast mustard seeds, cumin seeds, and fenugreek seeds on low heat. Let them cool and grind into a coarse powder. Heat two tablespoons of oil in a pan, add tamarind pulp, and cook well. Add Kashmiri red chilli powder, salt, garlic-ginger paste, and chopped coriander leaves. Cook the mixture gently.

Now add jaggery and sugar and allow them to melt completely. Mix in the prepared spice powder, stir well, and turn off the heat. Transfer the mixture to a bowl.

For tempering, heat oil in a separate pan. Add fenugreek seeds, mustard seeds, chana dal, and urad dal and let them crackle. Add garlic cloves, whole red chillies, and curry leaves. Make sure the garlic does not turn golden. Add crushed garlic-ginger and asafoetida, then switch off the heat. Once the tempering cools down completely, mix it into the pickle.