Raj Pedamma's Cranberry Pickle

Cranberries are very popular during Thanksgiving time and are used to make cranberry sauce, cranberry bread, cranberry pie etc. As it turns out cranberries have a naturally tangy taste and are perfect to make Indian pickles as well. This recipe was given to me by my Aunt in California and I finally got a chance to try it out. Its the perfect substitute to mangoes or gooseberries. Thanks Raj Pedamma for this tangy and tasty pickle recipe. Enjoy :) Quick Tip: You can also use any of the ready made pickle powders and follow the recipe :)

12 oz cranberries 
1 carrot peeled and cut into 1" slices
1 tsp fenugreek seeds
1 tsp mustard seeds 
1 tsp red chili powder (to taste)
1 tsp mustard seeds 
1 pinch hing 
Salt to taste 

1. Take a small pan and place on medium heat. 
2. Add fenugreek and mustard seeds and dry roast. 
3. Remove from flame and cool. 
4. Grind to a fine powder. 
5. Wash cranberries and dry. 
6. Cut them into halves and place cranberries and carrots into a bowl . 
7. Take a pan and heat. 
8. Add a tbsp of oil. 
9. Add mustard seeds and hing. 
10.When mustard seeds start to splutter add the ground powder and saute. 
11. Add to the cranberries and mix well. 
12. Add chili powder and salt and mix well.Taste and add more if necessary. 
13. Add a few tbsps of oil and mix well. Tip: Ensure that all the cranberries are coated with the mixture. 
14. Cover and set aside on the counter for a day and then enjoy. 


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