Cranberry Pickle (Indian style)

Fresh cranberries have this strong tart flavor which makes it difficult to consume fresh. But nature provides some amazing benefits with such fruits; cranberries are one of the fruits that have the lowest blood sugar. So, I tried making pickle out of it and it tasted delicious. Indian style pickles tastes spicy -tangy and goes well with Roti, chapathi, Paratha, curd rice. It can also be consumed with plain white rice. So, let’s jump into recipe.

Ingredients

3 cups cranberry
1/2 tsp turmeric powder
2 tsp red chili powder
1/2 tsp of fenugreek seeds
1 tsp of asafoetida
1/2 tsp of ginger powder
1 1/2 tsp. of jaggery powder

Instructions

Wash the cranberries well and let them dry for few minutes.
In a frying pan, add 2 tsp sesame oil.
Once the oil heats up, add cranberries ,salt, ginger powder and turmeric powder . Let them cook for 5- 6 mins .

Cranberries cook fast and they get mushy very soon ,so just keep stirring from time to time.
Once they have cooked completely, transfer them to a bowl. It should look like a mushy paste.(Note: If you would like a crunchy feel of the cranberries, cook them half way through)
In a different frying pan (small one), add 5 – 6 tbsp. of sesame oil.(Note: Pickles need more amount of oil than our usual cooking for their longer shelf life and to avoid fungal formation)
Once the oil heats up, add mustard seeds.
After the mustard seeds splutter ,add fenugreek seeds.
Add 2 tsp. of chili powder in the hot oil and asafoetida and turn off the gas stove immediately. If u leave it for long, chili powder burns off and would ruin the flavor of the pickle.
Add the cranberry paste inside this oil mix and stir well.
Add 1 1/2 tsp of jaggery powder.