Cranberry Pickle / Cranberry Instant Pickle ~ Tangy N Spicy !!

           We just love all berries a lot. We love to eat those sweet and sour blueberries and cranberries in pickle form. I have already tried instant pickle with Blueberries , kind of tempering with spices. That was also too good and i love to have them with Curd rice. This time the Cranberries were too sour,so wanna tried some quick pickle with it. This Cranberry pickle goes well with rices and rotis also. The recipe is very simple, do try this tangy and spicy Cranberry pickle @ home and enjoy. The recipe as follows,

Ingredients

1. Cranberries     1 cup
2. Salt    1/2 tsp or to taste
3. Red chili     2 no.s
4. Fenugreek seeds/Methi seeds     1/2 tsp
5. Turmeric Powder    small pinch

To Temper

1. Oil    2 -3 tsp
2. Mustard seeds     1/4 tsp
3. Hing    1/8 tsp
4. Urad dal    1/4 tsp

Method

• Wash and drain the cranberries well and cut in to two halves and add it to a bowl, add salt and left this for 15-20 minutes.

• Then heat a pan, dry roast red chili and fenugreek seeds for a minute and cool, then grind it to a fine coarse powder and keep ready.

• After that, heat oil in a pan, add the tempering ingredients...wait till it splutter and add the ground chili-methi seeds powder , let it sizzle.

• Now add the salted chopped cranberries and keep sauteing till the moisture dries up.
• Allow to cool completely before storage.
• That's it...Instant Cranberry Pickle is ready to relish. I enjoyed with rasam rice and parathas.

 Notes:


Two chili were not too spicy it was perfect .
It remains good in the refrigerator for up to2-3weeks(if  handled n cooked properly), as i made with only one cup i finish it off in 3 days...Use clean an dry spoon to serve.

Stay tuned to know what i did with the left over cranberry pickle, Interesting recipe to be blogged soon!!