Wednesday, November 30, 2011

Cranberry Pickle - Instant and Easy

This time of the year is the best buy for fresh cranberries. I love these berries, which is loaded with lot of nutrients and antioxidants. I previously made cranberry chutney and it was a big hit and can be stored in the fridge for a long time. This time I was having friends at home for normal get together dinner, so thought of trying this recipe, Indian style.

I served this pickle with Avocado Paratha (Click the link for the recipe....) and yogurt, believe me this combination was so good, and of course finger licking and definitely healthy! :)  

Nutritional Information about Cranberries:
Raw cranberries have moderate levels of vitamin C, dietary fiber and the essential dietary mineral, manganese, as well as a balanced profile of other essential micronutrients.

Raw cranberries are a source of polyphenol antioxidants, phytochemicals under active research for possible benefits to the cardiovascular system and immune system, and as anti-cancer agents, such as in isolated prostate cancer cells. Although polyphenols have antioxidants effects in vitro, they can act as pro-oxidants in others. In addition, it is uncertain whether polyphenols and flavonoids account for the benefits of diet rich in plant-derived foods.

1 pkg fresh Cranberries washed and patted dry with kitchen towel/paper
1/2 + 1 tbsp cup whole Mustard seeds
1/3 cup Chili powder
2 tbsp Paprika powder
1 tsp Turmeric powder
1 1/2 juice of Lemon/Lime
Salt as needed 
1 Sprig Curry leaves
4-5 Dry Red Chilies
1/4 tsp Asafoetida
Oil as needed ( I used very less oil - about 1/4 cup.

1. In a mixer or spice mixer add the 1/2 cup mustard seeds and pulse to bread the mustard to coarsely ground mustard just enough to bread open the seeds.
2. In a kadai/sauce pan add oil and when it's hot enough add the mustard seeds and when they start to sputter add dry red chilies and asafoetida and curry leaves.

3. Now reduce to flame to low add the turmeric powder, salt, chili powder, paprika and mustard powder and mix well.
4. Add the cranberries, mix well and off the flame.
5. Now add the lemon/lime juice and mix well and let it come to room temperature.

6. Now transfer it to a glass jar which is sanitized and dry.

7. This pickle is so easy and can be stored in the fridge for more days/months. Transfer the amount of pickle needed before eating and rest of it can be stored in fridge.
8. I served this pickle with Avocado Paratha (Click on the link to view the recipe....) and yogurt, it was so good and a perfect combo.