CRANBERRY PICKLES 2 WAYS

CRANBERRY PICKLES - 2 WAYS

This is a delicious variation of the condiment used along with Indian food. We have already come across Preserved Limes, or lemons also called "Pickles". This one was tried by my Sister in law - Chitra's mom when she visited Canada. As usual we wanted to try new things, since they are not available in India. Once when we went to the grocery store, we saw this bag of cranberries and we were curious as to how it tasted. Unable to buy a small quantity, we bought a full bag. This was during christmas season when we get fresh ones so easily. We tasted one of them and obviously did not like it because of the tart taste. Hence this new innovation of the pickles. In general,we can do this with any kind of tart fruit. She has also tried Plum chutney which is absolutely divine. Enjoy this and let me know how you liked it.

MUSTARD BASED PICKLES:




Ingredients:

Fresh Cranberries – 1 lb
Whole Mustard seeds – 2 tbsps
Turmeric powder – 1 tbsp
Dry red chillies – 10 – 15 (depending on taste)
Note: If the chillies are of milder variety use 10-15. If they are very hot, use according to taste
Asafetida – 1 tsp
Green chilli peppers – 6-8
Salt to taste

Method:
1. Cut the cranberries in half and add salt and store them in an airtight container for 3-4 days or until tender
2. Grind the mustard, red chillies, asafetida and turmeric to a fine powder in a spice grinder
3. Slit the green chilli peppers in half or grind them coarsely in a food processor
4. Mix the spice powder and the chilli peppers to the cranberry-salt mixture
5. Store in airtight container.

With Fenugreek base:




Ingredients:
Fresh Cranberries – 1 lb
Fenugreek seeds – 2 tbsp
Dry red chillies – 10-15 (Or According to taste)
Asafetida – 1 tsp
Salt

Method:
1. Cut the cranberries in half, add salt and store them in air tight container for 3-4 days or until tender.
2. Dry roast the fenugreek seeds until reddish brown and a nice aroma comes out.
3. Grind the roasted fenugreek seeds, asafetida and the red chillies to a fine powder in a spice grinder
4. Mix the spice powder with the cranberry-salt mixture
5. Store in Airtight container.