Sunday, December 27, 2009

Cranberry Pickle - Indian Style

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.


Suzy said...

Very interesting use of cranberries! What will you serve them with Greg? Love their color.

Jolita said...

Nice to see you blogging again, Greg! Loved the chicken recipe! But I have never eaten cranberries with any type of meat. Really curious!

Shoba said...

Looks good, I am going to try it today

SavoringTime in the Kitchen said...

Greg, I thought you had given up blogging as you had been gone for such a long time after your August post! Glad to see you're still cooking up exotic and interesting dishes and hope you liked the salmon pinwheels!