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. 


  1. Cranberries pickle looks delish....

    Pushpa @ simplehomefood.com

  2. The pickle looks very tempting. Just loved it

  3. Looks really delicious and very tempting!

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

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

  6. Tongue tickling pickle,looks yumm!

  7. Awesome pickle. Looks so mouthwatering and yumm.

  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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