Cranberry Pickle / Karonde ka Achar

One of the spicy tangy Pickle.

 

Ingredients:

   Cranberry                      250 grams (Fresh Red Color, cut into 2 halves)
   Mustard Oil                   1/2 Cup
   Salt                                2 Teaspoon
   Turmeric                       1 1/2 Teaspoon
   Red Chili Powder         3 Teaspoon
   Cumin Seed                  2 Teaspoon (Dry Roasted)
   Fennel Seed                  2 Teaspoon (Dry Roasted)
   Fenugreek                     1 1/2 Teaspoon (Dry Roasted)
   Mustard seeds                4 Teaspoon(Grated coarsely)
   Asafoetidia                    1/4 Teaspoon


Direction:


 Prepare masala by dry roasting cumin seed,fennel seed and fenugreek seed. Keep on the plate to cool it ,then grind them finely.

 Now, add turmeric,salt,red chili powder and asafoetidia to grind masala.

Now heat oil in the wok and wait until it smoke.Turn off the flame and add Cranberry which you have sliced into two. Mix well and then add masala which contribute all ingredients.

Mix well and let it cool to room temperature. Store in the Glass or Plastic Container so you can set it into sunshine window for next 3-4 days and each day mix well.

Serve with hot Paratha, Rice and like the way you want.