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?
Cranberry Pickle
Ingredients:
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
Method:
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.
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The pickle looks so delicious and colorful, a new pickle to go with rice :)
ReplyDeleteIts raining cranberries everywhere being thanksgiving! Love the Indian touch in the recipe. By Fenugreek seed powder, do you mean just grinding the fenugreek seeds?
ReplyDeletewow these surely are hot with a cup of chili :) Must be great though. I love hot food.
ReplyDeletei have had this at my friend's place. totally loved it. goes gr8 with thair sadham!
ReplyDeleteLooks delish.Since they are tart berries,my first thght is add sugar and then make anything with them.This looks spicy and tangy and mouthwatering.
ReplyDeleteDivya cranberry pickle looks wonderful.I love cranberries in bread and cookies.please post some recipes with the same.can u post some recipes with apples too??do it wen ur free.
ReplyDeleteI think the author of sun signs is linda goodman and I am taurean too :)I love that book! the color indeed is vibrant and Yummy of course!
ReplyDeleteHmm cranberry pickle sounds terrific with a green backgroud. I love red but not Taurean (but rishabam), this pickle bet is good with curd rice!
ReplyDeleteNice idea using cranberries in an Indian style pickle..looks yum...bet this would work well with roti's too....when I read the line about testing the cranberries on the counter,I just got a pic in my mind of trying that step at the grocery itself...LOL...well I wouldn't want to do that and scare the employees of the store...
ReplyDeleteLooks wonderful!! Great Indian twist to the crans :D
ReplyDeleteBTW, thanks a lot for your detailed tips on the whole wheat-oats bread (i have not been able to try it again, will try and let you know how it goes, but thanks nevertheless for taking time and answering)
Made this several times... Looks very tempting. My recipe is similar with the addition of Jaggery towards the end.
ReplyDeleteMade this several times... Looks very tempting. My recipe is similar with the addition of Jaggery towards the end.
ReplyDeleteThose cranberries look so fresh and lot like rubies. I'm baking a lot with cranberries,the pickle looks very tempting to try.Thanks for the good tip of testing the freshness of the berries:)
ReplyDeleteCount me in as a Taurean:-) & I love RED too. it gets my spirit high. so when i am down i try to get in touch with red whereever i can.. food, dress...
ReplyDeletelove ur combination of the sour the spicy red hot. just with ghee & plain rice.
Wow luv the color! Recipe sounds very unique and innovative! I hate to eat raw cranberries....this is nice variation! Moreover its a healthy pickle, right!
ReplyDeleteHi anudivya:) I agree with your opinion about red and taureans, though iam a gemini, i feel iam a cusp , means part gemini and taurus mostly taurean:), maybe i am influenced by my dad, who was a taurean :) That pickle is the best way to use up cranberries, very nice idea:)
ReplyDeleteThis looks great, and I just love the color! What a wonderful way to use cranberries!
ReplyDeleteYes ofcourse the color combo is adorable... Great pics... Should be a great pickle sweet and hot for the right season...
ReplyDeleteWow, lovely color for the pickle. Looks yum!
ReplyDeleteVery attractive and yummy......just love this.
ReplyDeleteBeautiful colors... I agree with the red on green. I think this pickle is really cool. It's like cranberry sauce taken up a notch and with some really neat flavors. Nice job :)
ReplyDeleteTaureans are great food lovers, and no wonder you have such a lovely blog. I had not seen fresh cranberries before so I enjoyed the whole post. Good One :)
ReplyDeletehow festive these look!
ReplyDeletewow that looks fabulous and what a vibrant colour..extremely tempting..
ReplyDeleteI was trying to email you but cant find your address on your blog - forgive me if thats dumb! will you drop me an email? veggiebelly AT gmail DOT com
ReplyDeleteAnu,I am a taurean too,admirer of food and life !! And your cranberries are so yummy and mouthwatering,that I am being tempted heavily
ReplyDeleteNiceeee lovely color....i dont know any food thats so thick and rich as this tempts me ....
ReplyDeleteCranberry pickle..I am already drooling........I've few awards 4 u in my blog...pl. come by and pick them up..
ReplyDeleteCarnberry indian style, feels like licking off of that bowl. gorgeous colour.
ReplyDeletepickle looks yummy n mouthwatering me anu dear...
ReplyDeleteWhat a way to tame this sour beast. I usually keep away from cranberries, except in dried form.
ReplyDeleteBefore reading,I too thought ...ah,for the first time ur pic is blurry...As u say its really a lovely combination....
ReplyDeletecranberry pickle sounds yummy:)
Pickles with cranberries never heard about this, lovely indian touch with eyecatching clicks..
ReplyDeleteWow innovative recipe. Looks mouth watering.
ReplyDeleteI was really surprised when i read, Taureans stay away from red.
ReplyDeleteI am one and ilove red. Actually i love andadore red. Always have red lipstick, red tops, etc, i even remember few years back i had a red long rousers
wow! that loks delicious and u r rocking with lot of new recipes!
ReplyDeleteA spicy pickle with cranberries - how neat!
ReplyDeleteLooks so yum, anu. One of my friends uses mustard oil, but i like your version.
ReplyDeleteMy dad is a taurean and i love taureans because of that :) They are fun to be with.
Looks awesome! I've been lately seeing lots of cranberry recipes going around, and I'm so inspired in making them... especially I can't wait to make this one! Looks too good.. I will buy a bunch of cranberries in my next grocery store visit :)
ReplyDeletecolour looks awesome!!!!!!!!
ReplyDeleteThis is new to me. I've never tasted Cranberry pickle. And I'm quite a pickle fan.
ReplyDeleteWow...that looks too good..but I have to make do with dried cranberries...wonder if it would lead to the same end result...
ReplyDeletehmm .. cranberry pickle .. that looks interesting
ReplyDeleteI like your tip about how to check if they are fresh. The pickles look great.
ReplyDeletethe pickle looks awesome, nice clicks
ReplyDeleteGreat cranberry photos! I just love them!
ReplyDeletesounds different and gud...its very attractive..
ReplyDeleteThis looks pretty awesome! Who would have thought to use cranberries in a pickle! This would make a great desi style Thanksgiving side, no?
ReplyDeleteNICE CLICK,IT SHOULD TASTE GOOD
ReplyDeleteRAMKUMAR
Divya Vikram - Yes just grind the fenugreek seeds.
ReplyDeleteLakshmi - Will have to come up with some new recipes, so please bear with me while I cook up something.
Sangeeth - Right on! Thanks for reminding me of the author. That is her! :)
Usha - LOL, that would be funny and embarrassing at the same time. You are one funny girl!
Purvi - Always welcome! :)
Indrani - Thanks so much for the boat load of awards! :)
Veggie Belly - You did the right thing. I don't have my email ID up on the blog. Thanks for emailing me.
Rachel - Hmm, I don't think dried cranberries would work with this recipe... :(
Happy Cook - You sound just like me! Love everything red.
what a wonderful recipe and a wonderful post! If I were to get cranberries here, I would loved to make this too. I had heard of a pilot project some years ago in aneighbouring state to grow crannberries. But, I haven't seen any being sold fresh in the market so far.
ReplyDeleteI wonder if there are other things which i could use in place.
That is such a unique recipe for cranberries. I would love to try it out.
ReplyDeletealways wondered what to do with cranberries - this is perfect! :)
ReplyDeleteCranberry pickle! I'm so envious! I wish we got those here. But I'm told they're pretty similar to karvandas you get in India. Aren't they?
ReplyDeleteThat is a unique recipe. I can't wait to try it. Looks Great !
ReplyDeleteNever had a chance to taste cranberries apart from the dried ones. How delicious this pickle will be.
ReplyDelete