Cook's Hideout: January 2008

January 07, 2008

Cranberry Pachadi

This pickle is very quick and easy to prepare. Great way to use up those last berries lying in the fridge.

Cranberries - 1 cup
Red chili powder - 3 tbsp (preferably use pickle grade chili powder)
Mustard powder - 2 tbsp
Salt - 3 tbsp (or as per taste/ but be aware that salt acts as a preservative, so if enough salt is not added, pickle might spoil quickly)
Gingelly oil - 1/4 cup

For tadka:
Gingelly oil - 1 tbsp
Mustard seeds - 1 tsp
Hing - 1/4 tsp

  • Rinse the berries couple times under running water. Drain and dry them thoroughly.
  • Cut large berries in half or use whole berries if small.
  • In a clean bowl, mix chili powder, salt and mustard powder. Add the berries and oil. Mix well.
  • For the tadka, heat oil, add mustard seeds and hing and when the seeds sputter add to the pickle.
  • Let the pickle sit overnight so that the cranberries have a chance to soak up all the flavors.
Serve with rice, idli or dosa.


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