Half kg fresh coriander cilantro
150 grams Green Chili
3/4 litre Sunflower oil
1 tsp mustard
1 tsp jeera
1/2 tsp asafoetida
1 tsp methi seeds
1/2 tsp turmeric
5 tsp vinegar (as preservative)
1/2 lemon size ball of tamarind
1/2 lemon size ball of jaggery
Salt around 2 tsp or to taste.
Clean and chop cilantro with its stem wash it and spread it in paper or a muslin cloth to dry(excess water only). Similarly wash green chillies by taking our the upper stem and fry it with a cloth or paper.
In a large kadai take a big serving spoon full of cooking oil and hear it in a mediums flame and add jeera, turmeric and asafoetida and then add green chillies, please be careful it might splutter immediately. Wait for 5 min after you add green chillies and add washed cilantro and lower the flame and cover it and let it Cook till cilantro is completely shrunk and a wonderful Aroma is in the house. Switch off the stove and let is cool to room temperature.
Now grind this cooked cilantro and green chillies with 1/2 lemon size ball of tamarind, 1/2 lemon size ball of jaggery & Salt around 2 tsp or to taste. Incase if needed little liquid to grind use little oil out and not water.
After all these are ground well in the same big kadai add atleast 1/2 ltr of oil and add mustard seeds and methi seeds and let it splutter. Now slowly add the ground paste to this oil ( please be careful it might splutter immediately as the amount of oil is more). Use a spatula or a spoon and to clear the contents from mixer jar to the kadai and and add vinegar. Now let it Cook for atleast an Hour please do not cover and keep stirring occasionally. All the thickness of cilantro and Chili paste paste paste will settle down and the oil will float up this means it is completely cooked . It can be stored in refrigerator in glass or plastic bottles and can be used for chapatis, Puri, dosa etc. Can even be mixed with hot fresh rice and it tastes amazing.
I used double the proportion and I got full 1/2 kilo of pickle.