Cranberry Pickle

19 Dec



Cranberries 1/2 cup
Mustard seeds 1 tsp
Fenugreek Seeds 1 tsp
Red Chilli Powder 2 tbsps
Turmeric powder a big pinch
Salt to taste
Oil 3-5 tbsps

Method of preparation:

Heat pan on medium low, add fenugreek seeds and roast them until golden brown.
Cool and grind fenugreek seeds into fine powder.

Wash and pat dry cranberries.
Chop them into quarters after removing any hard ends.

In a mixing bowl, add chopped cranberries, red chilli powder, turmeric powder and salt.

Heat oil in a wok on medium low, add mustard seeds and let them crackle.
Then add fenugreek seeds powder and remove from heat.
Cool the oil to room temperature and pour into cranberries mixture.
Mix thoroughly and store tight in a jar for 1 or 2 days for all flavors to develop.
Serve with rice, roti, idly…

Notes: Store tight and refrigerate.

5 Responses to “Cranberry Pickle”

  1. Asha December 19, 2007 at 11:48 am #

    Hello Anusha, I am back!!:D
    You know, sour cranberries might taste like gooseberries when pickled if you think about it, looks great.Enjoy. Happy holidays!:))

  2. bee December 19, 2007 at 11:04 pm #

    that is a beautiful pickle.

  3. Padmaja December 20, 2007 at 3:02 am #

    Amazing pickle!! looks so red n hot!!!

  4. Kaykat December 20, 2007 at 10:47 pm #

    Cranberries – one of my favorite parts of fall! I often add a pinch of brown sugar and also season the pickle with asafoetida, will remember to post about it next week 🙂

  5. poornima April 25, 2010 at 11:05 am #

    you didnt mention for how long can we store this pickle………

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