Cranberries were never one of my favorites. I never did like the sweet cranberry sauces and I would turn up my nose at anything cranberry until the time I visited my brother and tasted his cranberry pickle. My brother is one of those awesome cooks who is great at creating new recipes or putting a twist on an old recipe. In this particular recipe, he outdid himself. After gorging on the pickle, I got the recipe and made it for myself. This is a very different kind of pickle compared to the usual Indian pickle. Not much salt or oil. For those who need to be on a low sodium diet, you can use the light salt. Also, we add water to this pickle since cranberries do not have a juice, so this pickle must be refrigerated.This is favorite pickle in my family and I cannot wait for cranberry season.
||Red Cayenne pepper powder (Red Chilli powder)
||Salt (Optionally use lite salt)
- Wash cranberries thoroughly.
- Cut each cranberry in half. Make sure you cut the cranberry so that the holes with the seeds in the middle are all open.
- Put the cut cranberries in a collander and wash under running water. This should get rid of the tiny seeds.
- Add the oil in a pan, heat and add mustard seeds and the fenugreek seeds.
- When the mustard seeds start popping, take it off the fire and add the cayenne pepper, paprika and hing
- Add the water to the mixture.
- Bottle (an old pasta sauce bottle works perfectly, do not use plastic) it after it cools down.
- This pickle needs to be refrigerated since it has water and not too much salt or oil.