Pickle the Tart Cranberry - in a Fiery Indian style
Rinse and towel dry the cranberries, then slice in half, lengthwise. Mix all the pickle spice ingredients in a bowl. Heat oil, add asoefetida (hing) and fry for about 30 seconds. Add spice mixture, turn heat off and stir spices into the hot oil. After 5-10 min, gently stir in the sliced cranberry halves and set aside. Ready to serve in about 20 min. Enjoy!
Equipment
- standard kitchen tools and eqipment
Ingredients
- 1 cup cranberries rinsed,towel-dried, sliced in half, lengthwiseabout 100 grams (about 1/4 lb)
- 1 tbsp Oil Peanut oil preferred; mustard oil is excellent if you like its strong and pungent taste and aroma; other oil of your choice ok
- 1 pinch Fenugreek Powder: about !/4 of 1/8 tsp do NOT use too much- it make the pickle become unpleasantly bitter
Pickle Masala
- 2 tsp Kashmiri Red Chilli Powder if not available, use (1 tsp cayenne + 1 tsp Paprika); adjust the amount to suit your siciness preference
- 1/8 tsp Turmeric
- 1 tsp Mustard Powder
- 1 tsp Fennel Powder
- 1 tsp Cumin Powder
- 1/2 tsp Kalonji (Nigella seeds)
- 1 tsp Salt
- 1/16 tsp Asoefetida (Hing)
Optional: Extra Pickle Juice
- 1/4 cup Water: boiled and cooled
- 1/8 tsp Salt
- 1/8 tsp Citric acid
Instructions
- Rinse the cranberries. spread on a towel and carefully dry each cranberry. Pick through and remove any that are not firm- save them for use in another cranberry recipe (sauce, relish, etc)recipe. Slice each cranberry in half, lengthwise.
- Mix all the Pickle Masala ingredients together
- Heat oil in a wide, shallow pan.
- Add the Fenugreek powder. stir fro about 30 seconds, until it sizzles and starts turning brown.
- Add Pickle Masala to the heated oil. Turn the heat off and stir well to release flavors into the oil.
- Set aside to cool the prepared Pickle Masala for 5 min.
- Add the sliced cranberries and stir gently to mix.
- Set aside for about 20 min.
- This pickle is a bit on the dry side: the cranberries do not release much juice.If you want some pickle "juice": boil and cool 1/4 cup water and stir in salt and citric acid. Stir this mixture into the cooled cranberry pickle. If not serving immediately, transfer to a glass jar - please do NOT use plastic containers for acid containing pickles- they react with the plastic!
- Serve as a condiment, especially with stuffed Parathas, Puris, Luchi, Naan, Kulcha, Cheela, Dhirda, Utthappam, (savory pancakes), etc. Also wonderful with any Indian meal, along with Rice, Roti, Naan, Dal, Vegetable, salad, etc. Try it on a sandwich, or in a pita pocket, or anything you want to an extra bit of "Yumm" to!
- Enjoy!
Notes
Store the pickle in refrigerator in a glass jar (do NOT use plastic container)
- Should be good for at 3-4 months, possibly longer.
- If you make a batch with the intention of using it a few months late, please add about 2-tsp oil (heated for about a minute and cooled) - on the surface of the pickle; this will minimize the likelihood of spoilage.
- However, inspect carefully every time you take it out of the refrigerator. If you do see mold growth, please discard - it is probably not safe to consume.
Nutrition
Calories: 21kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 1gTrans Fat: 1gSodium: 263mgPotassium: 27mgFiber: 1gSugar: 1gVitamin A: 175IUVitamin C: 2mgCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!