Cranberry Pickle / Kuruthi Nelli Oorukkai
Cranberry Pickle is a spicy Indian style pickle made with fresh Cranberries. Also called Kuruthi Nelli Oorukkai in Tamil, the pickle is sweet, spicy and tart and has something for everyone.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: pickles, Side Dish, spices and condiments
Servings: 20 servings
- 2 cups Cranberry
- 5 tablespoon Nallennai / Gingelly oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Turmeric powder
- 3 teaspoon Red chili powder it was medium spicy
- ¼ teaspoon Asafetida
- Salt to taste
- 1 teaspoon Brown sugar or jaggery – 1 tsp
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.
Calories: 37kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 16mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg