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.