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.

Home-made Mango pickle

This is the easiest recipe I could come up with for making Mango pickle. Yes, I try to make my own, and when it comes to mangoes, it has got to be home-made.
It is pretty challenging to find nice raw & ripe mangoes here, unlike in India where the varieties just overwhelm you.

Talking of mangoes and India, reminds me of this wonderful book "The mango season" by Amulya Malladi set in Hyderabad. It gives a beautiful insight into the Indian culture, food, and life. Priya, the protagonist of the story is secretly engaged to Nick, an American, and that her family back in India is not aware of.
Priya reluctantly returns home when she is 27, during the Mango season, to her traditional Brahmin family who are all hell-bent on getting her hooked up to a nice boy of their choice.
The story is about Priya, her fears, what she wants, and what her family wants for her. It is a beautifully written book, and is totally a page turner. If you like books, and different cultures, this is a novel you shouldn't miss.

Now, will get back to our recipe, shall we...

Home-made Mango pickle

Ingredients:

Raw/Nearly raw Mango - 2 large
Chilly powder - 2 cups (yes, that is pretty hot, you may reduce it if you like)
Salt - 1/2 cup (Or) To taste
Light Olive oil - 1 to 1.5 cups (Use only "light" olive oil or use canola/veg oil)
Asafoetida - 1/2 tsp
Methi powder - 1/4 tsp
Turmeric - 1/4 tsp
Mustard seeds - 1/2 tbsp

Method:

Slice and dice mangoes into very small pieces.



Heat oil, add asafoetida and the mustard seeds. Wait for the seeds to splutter and then turn off heat.

In another dry bowl, add cut mangoes, salt, turmeric, chilly powder.
Lastly add the methi powder. Mix well.



Allow the oil to cool down a bit & then pour the warm oil over the mangoes and mix again.

Allow to marinate overnight at room temperature. You may refrigerate it after that.



Note: I have given the salt and chilly powder measurements as I like to make it. Pls make adjustments if you like it less/more salty or hot. There is no set rules to make this pickle.

Use in small quantities as accompaniments for rice dishes, chappathis, rotis, dosais, or idlis.

This is being shelved for Romaspace's Long Live the Shelf event