Fresh cranberries are abundant in the grocery stores these days. And for me that means spicy flavorful Indian style pickles. I love Indian spices and flavors and really adore the tangy spicy pickled fruits and vegetables that are a staple in India. They don’t have cranberries there but if they did I’m sure they would use them for pickles.
My pickle started with a tablespoon of fenugreek, cumin and a teaspoon of mustard seeds. These were dry roasted in a hot pan and then ground up.
Here you can see the ground spices and red chili flakes. I used Korean red chili pepper since that is what I had on hand.
The next step was to coarsely chop the cranberries. A few pulses in the food processor does a wonderful job.
To make the pickle I heated a couple tablespoons of oil in a pan and popped some mustard seeds in the oil. I added a pinch of tumeric and a teaspoon of hing (asafoetida). The oil was allowed to cool and then all the ingredients were mixed with the chopped cranberries. I also added a bit of lemon juice for some added tang. I jarred them up and put them in the fridge. After a few days these will be tasting great.
This pickle looks absolutely gorgeous when mixed with hot steaming rice.
Here you can see the ground spices and red chili flakes. I used Korean red chili pepper since that is what I had on hand.
The next step was to coarsely chop the cranberries. A few pulses in the food processor does a wonderful job.
To make the pickle I heated a couple tablespoons of oil in a pan and popped some mustard seeds in the oil. I added a pinch of tumeric and a teaspoon of hing (asafoetida). The oil was allowed to cool and then all the ingredients were mixed with the chopped cranberries. I also added a bit of lemon juice for some added tang. I jarred them up and put them in the fridge. After a few days these will be tasting great.
This pickle looks absolutely gorgeous when mixed with hot steaming rice.