Cranberries are high in Vitamin C. Make Cranberry Pickle and store for the whole year.
Ingredients
4 cups of cranberries(12oz packet)
4 tbsp red chili powder
3 tbsp of salt (little more if required)
1 tbsp jaggery powder
2 tbsp fenugreek seeds
1 tbsp mustard seeds
2 cups of oil (little more if required)
1 tsp mustard seeds
1/4 tsp hing (asafoetida)
1/2 tsp turmeric powder
For Tempering to a small portion
1 tbsp of oil
2 or 3 garlic cloves
1 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
a pinch of hing
a few curry leaves
Preparation
Wash them and dry them on a kitchen towel.
Dry roast mustard and fenugreek seeds separately and let them cool down.
Powder them separately when they are cold.
Procedure
Keep a sauce pan on medium flame.
Take 1 tsp of oil in the pan.
Add cranberries into the oil and give a stir. Add a little bit of salt, cover it and cook for about 3-5 minutes until they are soft.
After about 5 minutes you will observe that they are cooked. Turn off the flame.
Mash them slightly with the back of your ladle.
Take it into another bowl.
Now wash the sauce pan (or you may use another pan) and put it on medium flame.
Heat the oil in the pan. Put a mustard seed in the oil, if it splutters right away, the oil is hot enough.
Add mustard seeds to the oil followed by hing (asafoetida).
Turn off the stove.
After turning off the stove add red chili powder and give a quick stir and quickly add the cooked cranberries and mix them well.
Do not add red chili powder when the stove is still on as it gets black quickly.
Add fenugreek powder, mustard powder, salt, turmeric powder and jaggery powder. Mix them well.
Take this into a clean jar. If you are going to use this pickle in 1 or 2 days it should be ok just like this. If you are planning to store for a while you should add some oil to the pickle.
Heat some oil and let it cool down.
When the oil is cooled add it to the pickle. The oil has to float on the top of the pickle to preserve. Remove if there are any air pockets in the pickle.
This can be stored in the refrigerator or in the room temperature.
Tempering for a small portion
Add oil to the pan. Keep it on medium flame.
Add mustard and cumin seeds to the oil when it is hot.
When the mustard seeds are spluttering add garlic.
Then add chana dal and urad dal. Fry until garlic is turning light brown.
Then add hing and curry leaves.
Add some pickle that we just made to this tempering. Mix it well.
Enjoy with whole grain brown rice or as a dip for idly, dosa, vada, upma etc.
4 cups of cranberries(12oz packet)
4 tbsp red chili powder
3 tbsp of salt (little more if required)
1 tbsp jaggery powder
2 tbsp fenugreek seeds
1 tbsp mustard seeds
2 cups of oil (little more if required)
1 tsp mustard seeds
1/4 tsp hing (asafoetida)
1/2 tsp turmeric powder
For Tempering to a small portion
1 tbsp of oil
2 or 3 garlic cloves
1 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
a pinch of hing
a few curry leaves
Preparation
Wash them and dry them on a kitchen towel.
Dry roast mustard and fenugreek seeds separately and let them cool down.
Powder them separately when they are cold.
Procedure
Keep a sauce pan on medium flame.
Take 1 tsp of oil in the pan.
Add cranberries into the oil and give a stir. Add a little bit of salt, cover it and cook for about 3-5 minutes until they are soft.
After about 5 minutes you will observe that they are cooked. Turn off the flame.
Mash them slightly with the back of your ladle.
Take it into another bowl.
Now wash the sauce pan (or you may use another pan) and put it on medium flame.
Heat the oil in the pan. Put a mustard seed in the oil, if it splutters right away, the oil is hot enough.
Add mustard seeds to the oil followed by hing (asafoetida).
Turn off the stove.
After turning off the stove add red chili powder and give a quick stir and quickly add the cooked cranberries and mix them well.
Do not add red chili powder when the stove is still on as it gets black quickly.
Add fenugreek powder, mustard powder, salt, turmeric powder and jaggery powder. Mix them well.
Take this into a clean jar. If you are going to use this pickle in 1 or 2 days it should be ok just like this. If you are planning to store for a while you should add some oil to the pickle.
Heat some oil and let it cool down.
When the oil is cooled add it to the pickle. The oil has to float on the top of the pickle to preserve. Remove if there are any air pockets in the pickle.
This can be stored in the refrigerator or in the room temperature.
Tempering for a small portion
Add oil to the pan. Keep it on medium flame.
Add mustard and cumin seeds to the oil when it is hot.
When the mustard seeds are spluttering add garlic.
Then add chana dal and urad dal. Fry until garlic is turning light brown.
Then add hing and curry leaves.
Add some pickle that we just made to this tempering. Mix it well.
Enjoy with whole grain brown rice or as a dip for idly, dosa, vada, upma etc.
Helpful Tips
Oil must float on the top of the pickle otherwise it gets mold.
Health Information
Cranberries are high in Vitamin C.
Human body can not make Vitamin C
Please feel free to write your comments and suggestions below.
You may also like
Oil must float on the top of the pickle otherwise it gets mold.
Health Information
Cranberries are high in Vitamin C.
Human body can not make Vitamin C
Please feel free to write your comments and suggestions below.
You may also like
Instant Cranberry Chutney
Cranberry chitrannam
|
Carrot & Cranberry pickle with Pickle Masala
Cranberry pappu/dal
|
Roasted Eggplant Chutney
Easy cranberry rasam
|
Cranberry Relish
Cranberry juice for UTI
|
Roasted Sweet Mini peppers Chutney
Cranberry ginger chutney
|
