Lots of cranberries left over from Christmas?
Why not try this quick and simple spicy cranberry pickle to turn those leftovers into a spicy treat!
With only six ingredients and 10 mins to make, it’s the perfect recipe to whip up in the holiday downtime.
In South India, this type of pickle is commonly made with tart, green mangoes, which are grated and spiced with chilli, asafoetida and mustard seeds to make a brilliantly orange side dish.
Simmered with Indian spices, the cranberries become soft and juicy, and soak up all the savoury flavours. The brilliant red of the cranberries also adds a dazzling extra dimension to the pickle!
Try it out and let us know what you think!
Cooking time: 10 minutes
Cranberries 300 g
oil 1/8 cup (sesame or sunflower)
mustard seeds 1/4 TSP
asafoetida 1/8 to 1/4 TSP
chilli powder 1/4 to 1/2 TSP
salt to taste
Wash the cranberries and crush them slightly
Heat oil and add mustard seeds. When they splutter, add cranberries and stir, crushing them as you go along
When they are soft, padd the other ingredients and cook in medium heat for 3 minutes, stirring continuously.
Leave to cool and store in the fridge in an airtight container