Cranberry Pickle (Indian style)

Fresh cranberries have this strong tart flavor which makes it difficult to consume fresh. But nature provides some amazing benefits with such fruits; cranberries are one of the fruits that have the lowest blood sugar. So, I tried making pickle out of it and it tasted delicious. Indian style pickles tastes spicy -tangy and goes well with Roti, chapathi, Paratha, curd rice. It can also be consumed with plain white rice. So, let’s jump into recipe.

Fresh cranberries

Ingredients

  • 3 cups cranberry
  • 1/2 tsp turmeric powder
  • 2 tsp red chili powder
  • 1/2 tsp of fenugreek seeds
  • 1 tsp of asafoetida 
  • 1/2 tsp of ginger powder
  • 1 1/2 tsp. of jaggery powder

Instructions

  • Wash the cranberries well and let them dry for few minutes.
  • In a frying pan, add 2 tsp sesame oil.
  • Once the oil heats up, add cranberries ,salt, ginger powder and turmeric powder . Let them cook for 5- 6 mins .
cook them with salt and turmeric powder
  • Cranberries cook fast and they get mushy very soon ,so just keep stirring from time to time.
  • Once they have cooked completely, transfer them to a bowl. It should look like a mushy paste.(Note: If you would like a crunchy feel of the cranberries, cook them half way through)
  • In a different frying pan (small one), add 5 – 6 tbsp. of sesame oil.(Note: Pickles need more amount of oil than our usual cooking for their longer shelf life and to avoid fungal formation)
  • Once the oil heats up, add mustard seeds.
  • After the mustard seeds splutter ,add fenugreek seeds.
  • Add 2 tsp. of chili powder in the hot oil and asafoetida and turn off the gas stove immediately. If u leave it for long, chili powder burns off and would ruin the flavor of the pickle.
  • Add the cranberry paste inside this oil mix and stir well.
  • Add 1 1/2 tsp of jaggery powder.
Cranberry pickle

Serve this pickle with hot roti or just with a simple curd rice. Hope you all enjoy this wonderful recipe of mine.

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