#oorukkai

New Post has been published on https://mycookingjourney.com/cranberry-pickle-kuruthi-nelli-oorukkai

Cranberry Pickle / Kuruthi Nelli Oorukkai

A Spicy Indian style Pickle made with fresh Cranberries. The pickle is sweet, spicy and tart and has something for everyone.

Cranberry juice is a common juice found in my refrigerator since my son just loves it. For me, to like it beyond its tart and sour taste, would be a much acquired thing and I have not yet developed that.  During my recent trip to the local market, I found boxes of fresh cranberry and I bought them back home. I was thinking of making some fresh juice from it and I popped one in my mouth to try it out. It was so tart that the idea of juicing it completely disappeared and what came to my mind was this spicy pickle.

I made this pickle the same way I did the thakkali thokku/Tomato pickle or the Apple thokku / Apple Pickle. Only difference is that I pre cooked the cranberries in water to make it mushy. The cranberries hardly took 15 minutes to become completely soft. The pickle had every quality of a good thokku. It was spicy, tart and sour and it worked great as a side for idli or dosai and not to mention, my family’s favorite Thayir saadham / Yogurt rice. I usually add roasted fenugreek powder to my pickles, but for this I did not add any because the cranberry already had enough tartness in them.

Cranberries are very good for you. It is used highly to treat and prevent recurrent Urinary tract infection. It is also very low in calories and has a very high anti oxidants and nutrient contents. Native Americans used cranberries to make dyes for their clothes and blankets.

My other pickle recipes –

Thakkali Thokku Pavakkai/Bitter gourd Pickle Cut Mango Pickle/Menthiya Mangai Oorukkai Apple Thokku / Pickle

Preparation time – 10 minutes Cooking time – 1 hour Difficulty level – easy

Ingredients to make Cranberry Pickle – (makes about a cup of pickle)

Cranberry – 2 cups

Nallennai/Gingelly oil – 5 tbsp

Mustard seeds – ½ tsp

Turmeric powder – ½ tsp

Red chili powder – 3 tsp (it was medium spicy)

Asafetida – ¼ tsp

Salt – to taste

Brown sugar or jaggery – 1 tsp

Procedure to make Cranberry Pickle –

Wash and stem the cranberries. In a sauce pan add about a cup of water and whole cranberries and let it come to a boil. Simmer for about 15 to 20 minutes until the cranberries are well cooked and can be mashed with a wooden spoon. Mash the cranberries to the desired chunkiness and keep it aside.

In another pan, heat the oil and season it with mustard seeds, turmeric powder, asafetida and red chili powder. Add the cooked cranberry and mix well. Let it come to a boil and then cook in low flame until the mixture thickens and the oil floats to the top.

At this stage add the salt and mix well. Let it cook for 5 more minutes and then add the brown sugar/jaggery. Mix well and once the desired consistency is reached, take it off the flame.

Transfer the pickle to a clean glass jar and store it in a dry place. Make sure that you use a clean spoon every time you take the pickle out. I had my pickle outside for almost a week and then I stored it in the refrigerator. If you are living in a warm humid place, it is advisable to store it in the refrigerator immediately.

Print

Cranberry Pickle

A Spicy Indian style Pickle made with fresh Cranberries. The pickle is sweet, spicy and tart and has something for everyone. 

Course pickles, Side Dish, spices and condiments

Cuisine Indian

Keyword cranberry pickle, cranberry recipes, pickle, spicy pickle

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 1 cup

Ingredients

Cranberry – 2 cups

Nallennai/Gingelly oil – 5 tbsp

Mustard seeds – ½ tsp

Turmeric powder – ½ tsp

Red chili powder – 3 tsp it was medium spicy

Asafetida – ¼ tsp

Salt – to taste

Brown sugar or jaggery – 1 tsp

Instructions

Wash and stem the cranberries. In a sauce pan add about a cup of water and whole cranberries and let it come to a boil. Simmer for about 15 to 20 minutes until the cranberries are well cooked and can be mashed with a wooden spoon. Mash the cranberries to the desired chunkiness and keep it aside.

In another pan, heat the oil and season it with mustard seeds, turmeric powder, asafetida and red chili powder. Add the cooked cranberry and mix well. Let it come to a boil and then cook in low flame until the mixture thickens and the oil floats to the top.

At this stage add the salt and mix well. Let it cook for 5 more minutes and then add the brown sugar/jaggery. Mix well and once the desired consistency is reached, take it off the flame.

New Post has been published on https://mycookingjourney.com/menthiya-mangai-urugai-cut-mango-pickle

Menthiya Mangai Urugai | Cut Mango Pickle

  Who could resist the round green raw mangoes when we see them in the grocery store? In India we are restricted to getting fresh raw mangoes only during the summer months (though now things are changing and they are available much more easily than before when not in season). But here in US, any month, any time we can get raw mangoes and that means we can enjoy this Menthiya Mangai Urugai | Cut Mango Pickle anytime of the year.

The tangy flavor of the raw mango works very well in chutneys, pickles and side dishes. Mango is the national fruit of India and that makes it even more close to my heart.

I can eat this pickle not only for curd/yogurt rice but with any rice dish. The spiciness in the pickle can be adjusted to one’s personal preference. We usually eat it medium spicy. The pickle stores well in the refrigerator for up to a week (if it lasts that long).

My other pickles recipes –

Lemon Pickle – Elumichampazham Urugai – Nimbu Ka Achaar

Mango Thokku – Maangai Thokku – Grated Raw Mango Pickle

Hari Mirch ke Tipore – Green Chili Pickle

Cranberry Pickle / Kuruthi Nelli Oorukkai

Thakkali Thokku/Tomato Pickle

Pavakkai Urukkai/Pavakkai Pickle/Bitter gourd Pickle/Karela Achaar

  Preparation time – 10 mins Cooking time – none Difficulty level – easy

Ingredients to make Menthiya Mangai Urugai | Cut Mango Pickle – 

Raw Mango – 1 large

Salt – about 2 tsp

Red chili powder – 2 tbsp

Menthiya powder/Fenugreek powder – 1 tsp

Oil – 3 tbsp

Asafetida – ¼ tsp

Mustard seeds – ½ tsp

  Procedure to make Menthiya Mangai Urugai | Cut Mango Pickle –

Select firm raw mango with no visible blemishes or injuries to the surface. Clean it well and cut it in to tiny pieces with the skin on. You could go right in until you reach the seed and cut up all the flesh.

Dry roast the fenugreek seeds and grind it into a powder and keep aside.

Add the cut mango pieces in a wide bowl and to this add the red chili powder, fenugreek powder, salt and asafetida. Do not mix at this stage, just pile up all the spices in the center.

Heat oil and to this add the mustard seeds. Once the seeds sputter, add the hot oil to the mango bowl right on to the piled up spices. The hot oil will sort of fry the spices and make them aromatic.

  Now mix everything well and store in an airtight container.

Notes and Observation –

The fenugreek powder can be made in bulk and stored for future use.

To get a nice bright color to the pickle without making it too spicy, you could add the Kashmiri chili powder that has less heat and bright red color.

A Spicy Indian style Pickle made with fresh Cranberries. The pickle is sweet, spicy and tart and has something for everyone.

Cranberry juice is a common juice found in my refrigerator since my son just loves it. For me, to like it beyond its tart and sour taste, would be a much acquired thing and I have not yet developed that.  During my recent trip to the local market, I found boxes of fresh cranberry and I bought them back home. I was thinking of making some fresh juice from it and I popped one in my mouth to try it out. It was so tart that the idea of juicing it completely disappeared and what came to my mind was this spicy pickle. I made this pickle the same way I did the thakkali thokku/Tomato pickle or the Apple thokku / Apple Pickle. Only difference is that I pre cooked the cranberries in water to make it mushy. The cranberries hardly took 15 minutes to become completely soft. The pickle had every quality of a good thokku. It was spicy, tart and sour and it worked great as a side for idli or dosai and not to mention, my family’s favorite Thayir saadham / Yogurt rice. I usually add roasted fenugreek powder to my pickles, but for this I did not add any because the cranberry already had enough tartness in them. Cranberries are very good for you. It is used highly to treat and prevent recurrent Urinary tract infection. It is also very low in calories and has a very high anti oxidants and nutrient contents. Native Americans used cranberries to make dyes for their clothes and blankets.

My other pickle recipes -

Thakkali Thokku Pavakkai/Bitter gourd Pickle Cut Mango Pickle/Menthiya Mangai Oorukkai Apple Thokku / Pickle Preparation time – 10 minutes Cooking time – 1 hour Difficulty level – easy

Ingredients to make Cranberry Pickle – (makes about a cup of pickle)

Cranberry – 2 cups Nallennai/Gingelly oil – 5 tbsp Mustard seeds – ½ tsp Turmeric powder – ½ tsp Red chili powder – 3 tsp (it was medium spicy) Asafetida – ¼ tsp Salt – to taste Brown sugar or jaggery – 1 tsp

Procedure to make Cranberry Pickle –

Wash and stem the cranberries. In a sauce pan add about a cup of water and whole cranberries and let it come to a boil. Simmer for about 15 to 20 minutes until the cranberries are well cooked and can be mashed with a wooden spoon. Mash the cranberries to the desired chunkiness and keep it aside.

In another pan, heat the oil and season it with mustard seeds, turmeric powder, asafetida and red chili powder. Add the cooked cranberry and mix well. Let it come to a boil and then cook in low flame until the mixture thickens and the oil floats to the top. At this stage add the salt and mix well. Let it cook for 5 more minutes and then add the brown sugar/jaggery. Mix well and once the desired consistency is reached, take it off the flame.

Transfer the pickle to a clean glass jar and store it in a dry place. Make sure that you use a clean spoon every time you take the pickle out. I had my pickle outside for almost a week and then I stored it in the refrigerator. If you are living in a warm humid place, it is advisable to store it in the refrigerator immediately.