Cranberry is a super fruit that is very commonly used during holiday seasons. It is made as a chutney or relish for Thanks giving Dinner. The fresh cranberry fruit is available very commonly in grocery stores. It is rich in nutrients and anti oxidants making it a super fruit. During off-season, it is available in sweetened and dried form . I bought a bag of this fresh cranberries and my South_Indian mind decided to make a tangy, spicy pickle. I also added some garlic cloves to it, making it more flavorful. This goes well for Idli , Dosai and Curd rice. It is such finger-licking and delicious. Do try this cranberry garlic pickle and enjoy as an accompaniment.
Ingredients
Instructions
- In a pan, add gingelly oil. When hot, add mustard seeds, curry leaves and let it splutter.
- Now add cranberries to it and set the flame to medium. The cranberries will begin to pop.
- Meanwhile, add lemon sized soaked tamarind, red chilli powder and 7-8 cloves of garlic to a mixer jar. Make a coarse paste with this.
- Add the paste to the cranberries and mash the popped cranberries with a ladle. Add salt, asafoetida powder and fenugreek powder. Let the raw smell goes off.
- Add jaggery powder at the end and turn off the stove.
Notes
Always use fresh cranberries for the pickle. The dried cranberries are sweetened and will not be suitable for pickle. I have used garlic in this pickle. If you dont like the smell of garlic, you can skip it.