Tuesday, October 12, 2010

Cranberry Pickle


What I used:

Fresh Cranberries : 1 cup
Tamarind : 1 big marble sized (soak in a very little amount of water)
Red chilli powder :  tbsp
Salt : 1 tbsp
Mustard Powder : 1/2 tbsp
Oil : 3 tbsp
Ginger garlic paste : 1 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Urad dal : 1/2 tsp
Curry leaves : a few
Red chillies : 1 or 2 broken into bits
Fenugreek seeds : 1/2 tsp

How I did:
  • Wash cranberries and pat them dry with a paper towel.
  • Heat 2 tbsp of oil in a saucepan or kadai, add ginger garlic paste and saute for a minute.
  • Add cranberries and soaked tamarind and cook for about 2 minutes.  They cook real fast.
  • Switch off the stove and let cool for a while.  Mix in the red chilli powder, salt and mustard powder.
  • Heat 1 tbsp of oil in a pan, do the tadka (fenugreek seeds, mustard seeds, cumin seeds, urad dal, red chillies and curry leaves)
  • When the seeds splutter, switch off and pour into the pickle.
  • Mix thoroughly and let cool completely before storing in an air tight container. 

14 comments:

  1. Cranberries pickle looks delish....

    Pushpa @ simplehomefood.com

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  2. The pickle looks very tempting. Just loved it

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  3. Looks really delicious and very tempting!

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  4. wow..pickle looks yummy,, love the color...

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  5. Cranberry pickle sounds delicious and very creative and original...looks very pretty too :)

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  6. Tongue tickling pickle,looks yumm!

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  7. Awesome pickle. Looks so mouthwatering and yumm.

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  8. one tip ... u can cut the cranberries into half ... and a littl venegar and soak them for 10-15 mins before u add them with them oil ...

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