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
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!
You have such a “yummyilicious” website, with great recipes, thank you! I thoroughly enjoy going through and trying out your recipes!:-))
I think you forgot to mention how many garlic cloves we need for this recipe. Looks delicious and will try it out this week!
Glad to hear that you are enjoying the recipes posted here..:)
i have updated the recipe. Thanks a lot for pointing it out! Hope you enjoy it as much as we did..