Morocco have Mediterranean origins. Mangos and lemons were the ancient form of vegetables that were pickled in every household in India. My mother made the best tasting pickles with a variety of
vegetables like garlic, green chillies, eggplants, dates and even fish. The same pickles if sun dried had a longer shelf life than those that were freshly made.
One holiday season about 15 years ago, I created this cranberry pickle for a Thanksgiving get-together and the guests loved it. V loves it as much as the guests, and so I made it for Thanksgiving 2010 once again. I can assure you this pickle is a mouth watering dish to be had with yogurt rice or as a chutney. Here is my recipe and I am sure you will love it as much as V and I.
Cranberries (fresh)- 1-12 oz packet
Mustard Seeds- 1 tsp crushed
Methi(Uluva) Seeds- 1/4 tsp remove two pinches and crush the rest well.
Vinegar- 1/4 cup
Sugar- 2 Tblsn or more if you like it sweet
Ginger fresh- 1/2 Tblspn chopped
Chilli Powder- 2 Tblspn
Asafoetida- 2 pinches
Salt to taste
For Seasoning: Oil, mustard, 2 pinches above Methi seeds, 2 redchillies and curryleaves.
1. Remove the cranberries from the packet and wash well and drain or roll in a dry towel.
2. Heat a deep pan on the fire. Add a little oil and the seasoning spices until the mustard seeds splutter.
3. Now turn the fire to low and add the Ginger, Chilli powder and asafoetida. When the air is fragrant with the aroma of the spices. add water and vinegar.4. Add the salt, sugar, crushed mustard and methi seeds and finally add the cranberries.
5. Increase the heat to medium to let the berries cook, but make sure to keep the lid on so that the berries do not splutter or jump out of the pan.
6. Let cook until done. Cool and preserve in a Canning or Preserve Jar. By sterilizing the jars, the pickle will stay fresh for a longer time. Another option is to store the pickle in the refrigerator.