When cranberries were part of the bountiful basket last Thanksgiving, I was stumped as to what to do with it. I was not into cranberry sauce and decided to try this pickle by using the tomato pickle as the inspiration. All along I was nervous wondering if the cranberries will break down and so on . Well, it turned out good as you’ll can see and it tasted great. A welcome change to the usual tomato pickle. Off to the recipe.
Indian style pickle with cranberries.
- oil - 1 tsp
- cranberries - 1 - 12 oz bag
- salt - to taste
- tamarind - small piece - optional
- Pickle Masala
- oil - 1/2 tsp
- mustard seeds - 1 tsp
- fenugreek seeds - 1/2 tsp
- sesame seeds - 1 tsp
- chilly powder - 1/2 tsp (adjust to taste)
- turmeric - 1/4 tsp
- asafoetida - 1/4 tsp
- For Seasoning
- oil - 1/2 tsp
- mustard seeds - 1/4 tsp
Prepare the masala following this recipe.
Heat oil and add the cranberries and salt. When the cranberries break down add the pickle masala and tamarind if using. You may not need all the masala. Adjust to taste.
Simmer the pickle for 10 minutes.
Heat oil and splutter mustard seeds. Add this to the pickle.
Make the pickle masala in bulk to make pickles in a jiffy.
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1. Prepare the masala following this recipe.
Heat oil and add the cranberries and salt.2. When the cranberries break down and become mushy, add the pickle masala. You may not need all the masala. Also, add tamarind if using. Simmer for 10 minutes.3. Seasoning: Heat oil and splutter mustard seeds. Add this to the pickle.