IngredientsCranberries - 2 cupsOil - 4 tblspMustard seeds - 1 + 1 tspFenugreek Seeds - 1 tspAsaefoetida powder - a pinchChilly Powder - 2 tblspTurmeic powder- 1/4 tspSalt - 1 tblsp or to taste
Method1. Wash the cranberries and dry it nicely using a paper towel.2. In a pan, dry fry 1 tsp of mustard & fenugreek seeds. Once it cools, grind it to a coarse powder.3. Take oil in a pan and splatter 1 tsp Mustard seeds. Add the cranberries along with asaefoetida and toss together.4. After few minutes, the cranberries will burst and get mashed up. At this stage add the chilly powder, turmeric powder and salt. You can also cook the cranberries in the microwave.5. Next add the coarsely powdered mustard-fenugreek mixture to it and stir in well for 2-3 minutes. Cool and store the cranberry pickle for upto 6 months.
