Cranberry Pickle - submitted by Dahlia on 03-30-2008
Ingredients
Cranberries - 2 cups
Oil - 4 tblsp
Mustard seeds - 1 + 1 tsp
Fenugreek Seeds - 1 tsp
Asaefoetida powder - a pinch
Chilly Powder - 2 tblsp
Turmeic powder- 1/4 tsp
Salt - 1 tblsp or to taste
Method
1. Wash the cranberries and dry it nicely using a paper towel.
2. In a pan, dry fry 1 tsp of mustard & fenugreek seeds. Once it cools, grind it to a
coarse powder.
3. Take oil in a pan and splatter 1 tsp Mustard seeds. Add the cranberries along with
asaefoetida and toss together.
4. After few minutes, the cranberries will burst and get mashed up. At this stage add
the chilly powder, turmeric powder and salt. You can also cook the cranberries in the
microwave.
5. Next add the coarsely powdered mustard-fenugreek mixture to it and stir in well for
2-3 minutes. Cool and store the cranberry pickle for upto 6 months.
Tips
- The cranberries should be completely dry. Even a drop of water can reduce the
shelf life of the pickle. Post Your Comments |