About this recipe:Coriander relish is prepared and preserved when fresh cilantro is bountiful in season. It has very good flavor too! This relish will keep for several months, and adds taste to any drab meal!
Heat 1 teaspoon peanut oil in a small pan over medium heat. Add fenugreek seeds, and fry for a few minutes until they darken slightly. Remove the seeds from the pan and allow to cool.
Place coriander, cooled fenugreek seeds, dried chilies, salt, and tamarind paste into a mixie. Puree until smooth, then transfer to a storage container, and top with 3 tablespoons peanut oil. Store in the refrigerator.