Cranberry Pickle (South Indian Style)

Happy Thanksgiving to all 🙂

Cranberries always remind me of approaching holidays and cold winters:) I love their color  red… pink…pale… whatever they look like they are pretty. These are excellent to make jams, mixed fruit preserves and sauces. The first time I tasted cranberries thinking they would taste like blueberries but I was instantly hit by their sourness 😦 thats when I decided why not make them into a spicy pickle, most of the Indian pickles are sour as they are either made from mango or lime. There are many people out there who are pickle lovers like me, who would love to make their own pickles at home, so this recipe would come in handy to make instant homemade pickle.

photo-11

Ingredients:

Cranberry – 1 packet(I used organic which I bought from my local farmers market)

Mustard seeds – ½ tsp

Turmeric powder – ½ tsp

Red chilli powder – 1 tsp(to taste)

Hing powder – ¼ tsp

Curry leaves – 1 sprig

Powdered jaggery – ½ tsp

Salt – to taste

Sesame oil – 2 tbsp

Method:

  1. Coarsely chop the cranberry or pulse them in a food processor and keep it aside.

  2. Heat a heavy bottom pan or a wok, add 2 tbsp of sesame oil to it. If you want to store this pickle for a long time add more oil.

  3. Once the oil gets hot, add in the mustard seeds, once it crackles, add the curry leaves, hing powder, turmeric powder and give it a quick stir.

  4. Then add in the cranberry and mix them altogether.

  5. Keep sautéing for 10 mins until the cranberry gets cooked and you will see the oil separating from the pickle.

  6. Now, add salt and chilli powder, cook for another 5 mins.

  7. Finally add some jaggery, mix well and switch off the flame. Cranberry pickle is ready for serving.

  8. You can have this on the side with idli, dosa, rice or roti.

Coarsely chopped Cranberries

Coarsely chopped Cranberries

Cranberry pickle

Cranberry pickle

Notes:

  • Cranberries are really sour so adjust salt,chilli powder and jaggery according to your taste.

  • Just a pinch of fenugreek powder can also be added to this pickle, which gives a nice aromatic twist but ensure not to add too much as it would make the pickle bitter.

  • Jaggery(Palm sugar) can be replaced by brown sugar as well.

  • Sesame oil gives a nice flavor and aroma to the pickle, you can replace it with mustard oil but not with any other cooking oil.
Cranberry pickle

Cranberry pickle

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