Cranberry Pachadi

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

Cranberry Pachadi

Summary

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  • Coursecondiments
  • Cuisineandhra
  • Yield1 cup 1 cup
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

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

Steps

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