Preserving in oil is an age-old and a very popular way of making homemade pickles in India. Being a tropical country with bright sun almost round the year lends enormous help in yielding good quality pickles.My grandmother used to spend most of her summer noons in making pickles from lemon or raw mangoes and during winters she switched to fresh root vegetables.They were all good and made really nice accompaniments to a meal of chapatis with veggies [flatbreads] or lentils & rice.
The slow cooking in hot sun with oil & spices played a crucial role in the taste of the pickle.Seeing my grandmother & mother making a lot of preserves,I learnt all the way. Before I move on to the recipe, I would like to share few tips on how to make your pickle taste great and last longer.
- Always make sure that the vegetables or fruits you are using are totally moisture free.Wash them and leave them on a towel overnight to dry.Water is the biggest enemy of pickles.
- Proper seasoning [salt] of the pickles is of utmost importance.Optimum amount of salt will develop the lactic acid bacteria in the pickles which in turn will combat microbial concentration & hence prevent the pickle from turning bad.
- The size of the jar/container used for storing should be such that you are able to fill the pickle almost till the edge.This will ensure that moisture in the air does not play a culprit.
- Never ever, use fingers, unclean spoons etc to take out pickle from the jar.It will eventually lead to fungal growth within a few days.
- If you are cooking in sun, occasionally shaking the bottle or mixing 1-2 times with clean spoon helps in even fermentation of the pickle.
- Whatever liquid you are using for making pickles, be it oil or brine or vinegar, make sure that it should be enough to keep out the pickle from drying over a long period of time that you are going to store it for.
When I ate a fresh cranberry for the first time, it tasted very similar to an Indian wild fruit called the Karonda.Images here.It is a berry- like,wild,tart and sticky fruit available in India during the monsoons.I tasted cranberries, they were tart and I immediately knew that I have to try some pickle with them.I added few green chillies and Indian spices and it turned out to be a beautiful pickle.I normally don’t like to overload pickles with lot of spices coz I like to taste the fruit or vegetable while eating them.Add this pickle to your sandwiches, wraps or serve it with roasted meat for a tangy kick to your meal.
What I need:
- 1.5 cups fresh cranberries
- 10-12 Thai green chillies [or jalapenos]
- 3/4 cup mustard oil [olive/sesame oil](try to use a flavored oil]
- 3 tbsp salt atleast [adjust to taste]
Pickle Spice Powder: [This recipe can be used to make any north indian style pickle except lemons]
Note: You can reduce or increase any of the spice quantities as per your liking.
- 2 tsp fenugreek seeds [methi]
- 2 tsp fennel seeds [saunf]
- 1/2 tsp Nigella seeds [kalonji]
- 2 tsp small brown mustard seeds [rai]
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp dry mango powder [amchoor]
How I did it:
- Wash the cranberries & green chillies.Pat them dry and ensure that there is no moisture in them.
- Slit the cranberries into half [or keep them whole if small in size] and cut the green chillies into halves or quarters.
- Mix the green chillies & cranberries with salt and set aside.
- In your coffee grinder, coarsely dry grind the fenugreek, fennel and nigella seeds.
- Mix the ground seeds with whole red chilli, turmeric,dry mango powder & whole mustard seeds.I like to keep mustard seeds whole,if not, you can coarsely grind them along with other spices
- Combine this spice mix with the cranberries & green chillies and stir well to ensure that they are coated well.
There are 2 ways in which you can complete the pickle with oil as below:
- If there is ample sunlight in your part of the world, then stuff the pickle in an air tight jar and pour over the oil, put on the lid and give the jar a shake to ensure that all of the pickle is covered in oil.Keep in sun for about 2-3 days for maturing.This kind of pickle has long shelf life of over a month or so,unrefrigerated.
- If there is no or less sunlight, heat the oil in a pan for about 4-5 minutes. Once heated, remove and immediately pour over the pickle.Combine well and stuff it in air tight containers and let stand till it comes to room temperature.Refrigerate for up to 2 weeks.
Enjoy!
Sending this to Hearth n soul #27 & Dr. Laura’s Tasty Tuesdays
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Wish I could grab that bowl from there. So tangy and mouth watering. Lovely color.
awesome Tanvi.trust me when I was watching your pics my mouth started watering. craving something tangy right away.
Oh wow! That pickle is so unique! It sounds absolutely delicious! I really enjoyed reading your tips for successful pickling. I attempted traditional cucumber pickles earlier this year and while they were tasty, the water crept into them and made them a bit soggy. I’ll definitely be bookmarking you for the next round I attempt!
I suffer from a no-sunlight zone, so it’s nice to know that this pickle can be made for short term…
I would never have thought of cranberry pickle—have to try it sometime. I’ve bookmarked a recipe for chicken pickle from amateur perceptions which I want to try out one day when I have the time.
I always think the same about the cranberry too , i mean just thought:-))))
Love the deliciously exciting noons pickles bring , happy times and love ur lovely pickle too!
Am yet to try cranberries , this surely looks worth trying and pics are great too…
Thank you for the tips on the pickles, they are really important. The one you made has a breathtaking color and must taste as great!
Tanvi,
cranberry pickle sounds delicious. Love the color and tanginess of it.
Wat a catchy and tongue ticking pickle…yumm!
wow, looks delicious and what a creation !!!
I love the tang of pickles and cranberries are a perfect fit for the tanginess. Is this a recipe that can be used for making any sort of pickle?
Cranberry pickle looks delicious & very creative
That is neat idea of preserving cranberries in Indian way! I feel grabbing ur bowl!
AMAZING photos, Tanvi!! Amazing how you just made pickle look like a hearty steak, hahahaa. I know that probably didn’t make much sense, but I’m drooling :p
If I don’t get to visit your blog until the new year (because I’m going away for the holidays and therefore will be offline), have a MERRY CHRISTMAS and happy holidays and HAPPY NEW YEAR!
I like cranberry pickle – the Indian version…I cud’ relate that to gooseberry pickle:)
wow what a wonderful pickle hubby loves these
pleased you like my fish curry he he
very tempting….would love to have some:)
http://forkbootsandapalette.wordpress.com
Hi Tanvi! What a colorful and lovely pickle you made! I really like that you gave all those tips for making them well and also your memories of watching your grandmother making them! I am going to share this on my hearth and soul hop highlights at a moderatelife this friday so more folks can learn the best way to make these tangy Indian specialities! I adore cranberries but never thought to make them spicy! This is a very interesting combination! Thanks for sharing with us on the hearth and soul hop this week! All the best, Alex
I have very envious that you get cranberries and we don’t, but then I must try this delightful pickle with karondas. Just saw some in the market the other day! Bookmarked to try soon, and mature in the hot winter sun. Mmmmm…my mouth is watering!
Oh waow! the spice combination sounds great and I really like the little tartness that the cranberries must be adding to the pickles!
This is one tempting dish! I’ve never tried to pickle anything, but I think after this next season of gardening, I’m going to try!
All I have to say is that you are truly innovative.
Lovely color and sounds so delicious!
Very original and surely succulent!
Cheers,
Rosa
Nice idea to make an Indian style pickle with cranberry. Pictures looks great!
What a great pickle with cranberry! Sounds delicious and mouthwatering..
Well Tanvi, thanks for your encouraging comments for a new blogger like me it works wonders. I am also glad to learn that you understood my problem with regard to measurements. Thanks!
Love d gorgeous color..will try it out n let you know..
Tasty appetite
Pickled cranberries huh? Now THAT is new to me. But it sounds delicious!
Great pickle idea, Tanvi! Never had cranberry pickle with the fire of green chilies.
I just love ur first pic Tanvi and this is very innovative and wonderful idea delicious looking
I love the idea of a pickled cranberry! Such a different but delicious way of preparing them.
Love pickles that are slightly sweet, sour and spicy! Sure this would be a hit… what a color!
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What a very unique and flavorful condiment! I really like everything about it.
This is such a great idea to use cranberries! I loooove pickle.
I always have intentions to make some but never get around to it. Nice to know sunlight is not needed.
Tanvi, I also wanted to say there is an award for you at my blog http://honeybeecooksjackfruit.wordpress.com/2010/12/15/early-christmas-gifts-and-my-first-award/
I love spicy stuff and I also love cranberries. I think I can give this a try for sure!!!
P.S. We do have the same name with the same spelling! [and the extra (i) is only for the website spelling] I have been here before not sure if I left a comment or not. Love the delicious recipes and pictures.