Cranberries are rich in nutrients and antioxidants. You get them fresh during thanksgiving time but they do freeze well. The tart taste of cranberry is reduced by adding brown sugar. This is one of my husbands favorite pickles now.
Ingredients
Fresh Cranberries - 2 cups( cut into half length wise)
Mustard seeds - 2 tablespoons+ 1 teaspoon
Brown sugar - 1/4 cup
Curry leaves - 3 sprigs
Red Chilly powder - 3 tablespoons
Juice of 2 large lemons
Salt to taste
Turmeric - 1 teaspoon
Asafoetida powder 1/2 teaspoon
Fenugreek seeds - 1 teaspoon
Oil - 4 tablespoons
Steps
1. Clean and dry the cranberries. Cut in half and keep aside
2. Dry roast the fenugreek and powder is well in a coffee grinder.
2. Mix the cranberries with - salt, asafoetida powder, crushed mustard seeds(can be pulsed in a coffee grinder), brown sugar, turmeric, fenugreek powder and lime juice and keep for about an hour.
3. Heat 4 tablespoons oil in a pan. When the oil gets hot add 1 teaspoon of mustard seeds. When it splutters add the curry leaves to this. Turn off the heat and add this to the Cranberry mixture. Mix well and when cool bottle it. Stays in the refrigerator or months.
Serve with rice or chapati
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