Coriander Pickle (Cilantro )

Ingredients:
Coriander 2 cups chopped
Tamarind pulp 4 tbsps
Whole Red Chillies 10 - 15
Mustard Seeds 1 tbsp
Fenugreek Seeds 1 tsp
Salt around 1/2 cup
Oil 1 cup
Method:
Clean, wash, remove stems and pat dry coriander.
Once completely dried, coriander needs to be finely chopped.
Heat tsp of oil in a pan, add mustard seeds, fenugreek seeds and broken red chillies.
Fry until red chillies change color and remove from heat.
Cool the fried ingredients and grind them into fine powder.
Heat tbsp of oil in the same pan, add chopped cilantro and fry until it completely wilts.
Then add tamarind extract, ground spice powder and salt.
Once the mixture comes to a bubble, add oil and remove from heat.
Store the cilantro tamarind pickle in a tight sterilized jar and this pickle stays fresh for few months.
Notes: Make sure not to burn the spices.