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Main Ingredients | Cranberries, Mustard seeds |
Cuisine | Fusion |
Course | Pickles, Jams and Chutneys |
Prep Time | 11-15 minutes |
Cook time | 0-5 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Cranberry Pickle
- 450 grams Cranberries cut into 2
- 7 teaspoons Mustard seeds
- 10-15 Dry red chilies
- 1 tablespoon Turmeric powder
- 1 teaspoon Asafoetida
- 6-8 Green chillies slit
- 1 tablespoon Oil
Method
- Store the cranberries in airtight containers for three to four days or until tender.
- Grind six teaspoons mustard seeds, dry red chillies, turmeric powder and half teaspoon hing to a fine powder.
- Grind the green chillies coarsely and mix them with the spice powder. Add it to the cranberries and mix them.
- Heat oil in a non-stick pan. Add remaining mustard seeds and hing and saute till the seeds splutter.
- Add it to the cranberries and mix well. Store in airtight containers and use.
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