For a long time I thought the kid of mine missed having fun climbing those mango and gauva trees at home which still must be having impressions of my footprints on all its old branches. The sweet smell and taste of fresh plucked fruits are to die for. As an apartment dweller now I realize new ones can be made without the trees and here is how we make fun times happen. 🙂 🙂 U are going to giggle for sure.. it is soo much enjoyment to make this pickle with kids at home.
Here is the fun part ..If you like squishing bubble wrap that comes with packages then I promise u will enjoy making this pickle.
(Recipe path of traditional Punjabi mango pickle is followed )
Cranberry - 12 oz / 340gms
Asafoetida / Hing powder - a pinch
Turmeric powder - 1/4 tsp
Chili powder - 1/2 tsp
Pure mustard oil - 1-2 tbsps
Salt to taste
Masala to crush:
Fennel seeds / Saunf - 1/2 tsp
Nigella seeds / Calonji - 1/4 tsp
Fenugreek seeds / Methi -1/2 tsp
Yellow mustard seeds / Rai - 1/2 tsp
Whole red chili - 2
1.Wash the cranberry well wipe it clean and dry.
2.Lightly crush the cranberry with an empty bottle or pestle until it pops but not squished . It just needs to have an opening so the masala gets in. Apply salt on the cranberry and lay it flat on a tray to dry overnight,counter top is enough (not in sun).
3.Heat a pan and dry roast the all the masala to crush given above together. When the seeds are warm stitch off flame and crush them using mortar and pestle or coffee grinder (it should be really coarse ,just broken into pieces not powdery)
4.Mix the turmeric powder,chili powder ,asafoetida powder and the masala crushed together add some of the mustard oil mix in the cranberry give it a good mix. Put this into a clean dry bottle. Pour the remaining mustard oil on top and put the airtight lid and keep aside. If it is oozing out water put the pickle in the sun for two days if the cranberry has dried up already then cabinet is fine.
5. The pickle can be used from the 7th or 8th day.
The masala should be sweet smelling and should not have any bitter taste.
Use within two weeks.
Cranberry pickle well with any cuisine.
Mustard oil is very strong and pungent.If u do not like the aroma of it I recommend heating it to really hot then allowing it to cool down completely then use as directed.
My cranberry was really dry as it was in the fridge for few days before I made the pickle. So I did not have any splattering issues please wear an apron if u wish or better fill the cranberry in a ziploc and break open the berry with a rolling pin.
Popping is required so the masala gets inside the berry else the waxy coating prevents that from happening.
I am sure u will enjoy having this pickle during this Holiday season.