September 30, 2014

Cranberry pickle

As the weather starts to cool down , the cooler breeze is a reminder of darker evenings and cloudier days. But on the flip side also a time to look forward to the winter days with Halloween right around the corner, and Thanksgiving peeing thru right behind, and of course fall colors has started to surround the neighborhood so it's  time to start cooking some fall vegetables.

Pickles have always been a absolute favorite of mine, the spicy , tangy taste that  gets your taste buds going is a perfect compliment to any simple food.

Usually I make a lemon, mango , and fish pickle the other day I crossed by some  good fresh red cranberry bag in the grocery store , a thought crossed my mind that sweet and tangy cranberry in a pickle form YUM !!
Next on my list was to stop my mouth from watering :) and on my way picked a bag and headed to the counter.
Now to the recipe

What you need :

Cranberry : half fresh and half dried (50% less sugar) is what I used

Ginger chopped : 2 tbsp

Green chillies chopped : 2 tsbp

Salt : to taste

Chilly pwd : 1 tsbp

Vinegar : 3 tsbp

Turmeric pwd : 1/2 tsp

Asafetida pwd : 1 tsp

Meethi pwd : 1 tsp

Olive oil : 2 tsp

Mustard seeds ; 1 tsp

Curry leaves - 5-10 leaves

Wash and clean the cranberries and let them dry. Cut the fresh cranberries into halves add some rock salt or regular salt with some turmeric , marinate for at least 1 hour.

Heat a pan add the olive oil , add the mustard seeds let them pop then add the chopped chilles, ginger, curry leaves and saute for 2 mins.

Add the dry spices , later add the cranberries both dried and fresh , saute for few mins add the vinegar , this makes the pickle a little loose let it cook for few mins then put the heat off.

Let the pickle cool before storing in a glass container , check the salt if needed .
Serve with hot rice and Dal Njoy !

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