November 21, 2008
Cranberry Pickle - Taureans and reds
I know, this picture above is a little blurry, but I couldn't resist posting it. The red on the green background... just adored the combination.
"Are you a Taurean? They stay away from red. Red infuriates the "bull.""
Ever heard that before?
It was in a "Sun Signs" book (the author I don't remember, but it was a fairly well-known book, and it is pretty old too) that held my attention for a long time. This sounds very amusing to me at the moment, I am a Taurean and I love red!
Either the advise was wrong, or I am just plain different.
Red is the reason (though not the only reason)I can't keep my hands off this one pickle. And no, this red does not make me charge :)
This is the Indian pickle. Not the kind soaked in vinegar. Very small quantities (because it is very hot) can be used as a side dish in a sober meal. I personally prefer to pair it with rice mixed with yogurt. Commonly referred to as the "Curd rice".
Select nice bright red cranberries for this pickle. Fresher the better. You can test its freshness by throwing a berry on the kitchen counter, if it bounces back (like a ball), then it is pretty fresh. The ones that don't may have been sitting at your grocer's for a little too long. I recommend using the freshest ones for this pickle. It does make a difference. Cranberries initially start out as white berries and turn red as they ripen on the plant. And are a decent source of antioxidants.
These look like little rubies, don't they?
Fresh cranberries - 3-4 cups
Red chilly powder - 1 cup (Please adjust the heat level according to your taste)
Salt - To taste (It is a pickle, so it needs more than a regular dish)
Mustard seeds - 2 tbsp
Asafoetida/Hing - 1/2 tsp
Fenugreek seeds powder - 2 pinches
Olive Oil - 3/4 cup
Heat oil in a small pan. When it is warm, add mustard seeds.
After they splutter add the Asafoetida.
Immediately add the cranberries, red chilly powder, salt and mix well on medium heat.
Saute till the berries start to pop open. About 10 minutes. Do not let all of them to pop, they will turn mushy. You should be able to see some whole cranberries.
That is what makes it interesting.
Turn off heat, add the fenugreek seed powder and mix well.
Cool and store in an air-tight container for a week at room temperature. Or store them in the refrigerator for later use. Mine stays nicely for a month or two.