Tuesday, November 15, 2011

Cranberry Pickle

Pickle is a spicy Indian condiment. And this is the perfect season to make Cranberry Pickle as we are so close to Thanksgiving, fresh Cranberries are easily available in grocery stores. Cranberries are cooked down to make a cranberry sauce and served with roast turkey for Thanksgiving. But we are going to use them today in pickle. These berries are little bit tart and sour in nature which makes them perfect for pickle.

1 12 oz bag of cranberries
7 tbsp pickle masala (available in Indian store)
For tempering
1/3 cup canola oil
1 tsp mustard seeds
1/2 tsp asafoetida
1/8 tsp turmeric powder

Wash and completely dry all the cranberries (Just lay them on paper towel after washing them until dry). In a small pan heat some oil and add mustard seeds, once they crackle add Asafoetida and turmeric and shut off the gas. Let this tempering cool.  When Cranberries are  well dried pulse them in a food processor for 2-3 times. Now, we don't want a mush of cranberries just pulse it enough so that some of them are roughly chopped. Once done add pickle masala and cooled tempering. Normally you won't need any lime juice as cranberries are naturally sour but if you think you need more of that sour flavor you may add some lime juice as well. And also if your pickle masala is not spicy you may also need to add red chili powder. My pickle masala was quite spicy so I didn't add any chili powder or salt as it had everything in it. So just give it a taste and adjust the seasoning accordingly.

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