Cranberries have a tart taste that makes it great for use in pickles and Gojju in Indian cuisine. It’s quite an easy recipe to make the Pickle.
- Fresh cranberries- 1 8 oz packet, washed and dried
- Kosher salt- 2 TBSP
- Pickle powder- 1 TBSP
- Olive oil-4 TBSP
- Mustard seeds- 1 Tsp
- Asafetida- 1/4 Tsp
Heat the oil in a thick bottom kadai. Add the mustard seeds and wait for them to splutter. Add the asafetida. Add the cranberries and sauté. They will starting bursting open and cooking down. When all the cranberries have cooked completely, add the salt and pickle powder. Cook till the oil floats on the top. Cool the pickle and store in an airtight container.
The Cranberry Gojju can be made like a Gojju for Chitranna. Mix the Gojju with some cooked rice to make a lovely red, tart Chitranna.
- 1 packet fresh Cranberries- 8 oz
- Rasam powder- 1 TBSP
- Jaggery powder- 2 TBSP( more if preferred)
- Small amount of tamarind- 1/2 tsp
- Dry shredded coconut- 1/4 cup
- Turmeric powder- 1/4 Tsp
- Curry leaves- 1 sprig
- Urad dal- 1 TBSP
- Channa dal- 1 TBSP
- Mustard seeds-1/2 tsp
- Salt- to taste
- Olive oil- 3 TBSP
- Roasted whole peanuts- 1/4 Cup
- Asafetida- 1/4 Cup
- Toasted sesame powder- 1 TBSP
- Roasted fenugreek powder- 1/4 TSP
Heat the oil in a thick kadai. Add the mustard seeds and wait till they start spluttering. Add the urad dal and Channa dal. Wait till they turn brown. Add the asafetida and curry leaves.
Add the cranberries and cook down till they are completely mushed down. Add the dry coconut, salt, rasam powder, jaggery powder and tamarind. Mix well and cook for 4-5 minutes more.
To make the Chitranna:
Mix a little Gojju with hot basmati rice. Mix in some sesame powder and fenugreek powder. Add the peanuts before serving.