Cranberry Pickle – Kerala Style

Ingredients

1. Cranberries – 340 gm, rinsed and drained

2. Gingelly oil / nallenna – 1/4 cup

3. Mustard seeds – 3/4 tsp

Dried red chilly – 1, broken

Garlic cloves – 7 large, sliced or chopped

Curry leaves – 1 sprig

4. Kashmiri chilli powder – 2 – 2.5 tbsp

Fenugreek powder / uluva powder – 1/4 – 1/2 tsp or to taste

Asafoetida / hing / kaya podi – 1/4 tsp

Sugar – 1 – 2 pinches or to taste

5. Salt – To taste

6. Vinegar – 1 – 2 tbsp or to taste

Method

Heat gingelly oil in a cheena chatti or any deep pan. Splutter mustard seeds and fry dry red chilly. Add garlic cloves, curry leaves and stir until garlic turns reddish brown. Add the cranberries and salt, to taste. Stir until they turn soft, about 3 – 5 minutes. Bring down the heat and add kashmiri chilli powder, fenugreek powder, hing, sugar and salt. Stir for 2 – 3 minutes at low heat. Add 1 tbsp vinegar. Mix well and switch off. Yummy cranberry pickle is ready! When it cools down, store in a clean, dry air-tight container. This keeps for at least 2 weeks at room temperature. Store in the refrigerator for a longer shelf life. It tastes best after a few days. Enjoy!