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Saturday, 20 December 2014

Cranberry and Fresh Turmeric Pickle with Panch Phoran Mix



Deep red jewels, sharp and woody bog plant cranberries, available everywhere during winter season. They remind me of CHANI BOR fruit, juju berries in English, similar taste and texture we used to get in India. Cranberries are a winter berry that has become synonymous with the Christmas table for many in Britain. Their tart flavour lends itself well to both sweet and savoury dishes, as well as drinks.



Typical cranberry sauce or chutney, I make many times, crazily easy to make and it is delicious. This year daughter wanted to try her hands on making cranberry sauce, as she has planned to cook Christmas dinner for us, she and her friends had Christmas dinner at her university flat and since she is excited to treat us on Christmas, I can not wait for it either :)

I nicked handful of cranberries from her and prepared this pickle, we are not a huge fan of pickles, like many Indians do, however fresh and instant ones are appreciated once in a while.  I tried cranberry pickle, Indian version with extra kick and it came out totally different flavour but exciting !



In Gujarat, many households prepares BOR pickle which stays good up to one year, but I've never tried it. While I was preparing for pickle, daughter suggested that I should use Panch Phoran for the vaghar ( tempering ), she loves panch phoran, and I thought of including fresh haldi instead of using ginger as we didn't wanted over powering spicy pickle. In a jiffy we prepared the spicy cranberry pickle. The mild warmth of Chillies, Panch Phoran and achaar masala toned down the tartness of the pickle and spice it up a touch. Also a tiny bit of sweetness from the palm sugar, complemented the cranberries beautifully.



The time it took to make this pickle, that's how it quick as well it was consumed, we loved it! Family asked for more, sadly I didn't had any cranberries left, next day brought more cranberries and made more pickle to satisfy our tummies :)

You will need :-

100 g fresh cranberries
25 g fresh mango turmeric ( amba haldi )
2-3 fresh mild green chillies ( I used pickle chillies )
1 tbsp. panch phoran mix
2 tbsp. oil
3 tbsp. achar masala ( Indian Pickle Masala )
1 tbsp. palm sugar paste, Jaggery or soft brown sugar ( optional )
Salt to taste
Pinch of hing ( asafoetida )


Method :-
Wash and thoroughly dry fresh cranberries and cut them into halves.
wash fresh turmeric and chillies and cut into length wise .
Mix cranberries, chillies, fresh turmeric, salt and achaar masala and leave it aside.
Heat oil in a pan or kadai, add panch phoran mix and let it crackle, add hing.
Now add cranberry mix into kadai and mix.
Just cook for less than one minute, and add palm sugar paste and once again mix.
Switch off the heat.
Remove kadai from the stove.
Let it cool completely and store in a air tight container.
It will stay good up to 8-10 days in the fridge.
This pickle is a perfect accompanied with any Indian meal.
Enjoy !












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