A quick and easy cranberry pickle that you can make and use immediately. The sour and tart taste of cranberries mixed with the spices and little sugar balances the flavor. I like to make this pickle when we get fresh cranberries during winter time.
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| Cranberry Pickle |
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| Cranberry pickle ingredients |
Ingredients
Cranberries cleaned and cut into four length wise - 1 cup
Finely chopped ginger - 1 teaspoon
Finely chopped garlic - 1 teaspoon
Red Chilly powder - 1 - 2 tablespoon
Fenugreek seeds - 1 teaspoon
Turmeric powder - 1 teaspoon
Asafoetida powder - 1 teaspoon
Mustard seeds - 1 teaspoon\
Brown sugar - 2 teaspoon
Oil about 3 tablespoons
Salt to taste
Steps
1. Mix the cut and cleaned cranberries with salt and keep aside for about an hour.
2. Dry roast the cranberries and powder it and keep aside.
3. In a pan heat the oil. When the oil gets hot add the mustard seeds and let it splutter. Add the curry leaves followed by the finely chopped ginger and garlic.
4. Saute mixture for few minutes till the garlic turns light brown. Add the turmeric powder and Chilly powder into this and saute well.
5. Add the cranberries mixed with salt to this and mix well. Add the fenugreek powder, asafoetida powder and sugar to this and mix well.
6. Saute till the cranberries and just soft. Turn off heat.
Can be served as a condiment with any rice or Indian breads
