The Thanksgiving holidays are just around the corner, and if you're like us, you'll probably have quite a few Indian dishes on the menu along with some traditional ones (here's a menu from a Thanksgiving past - and the New York style cheesecake was homemade, just so you know).
For a desi twist on that Thanksgiving staple, Cranberry, try pickling it - Indian style. Here's a recipe from my friend Lakshmi (ingredients are in bold):
1. Choose firm cranberries
2. Clean (chop off any dry ends near the stems) and dry them completely. There should be no water because water tends to rot the berries and the pickle will get spoilt.
3. Chop the berries into halves
4. Add salt, red chilli powder (paprika) to taste
5. Add a dash of turmeric powder
6. Add 1 tsp of roasted fenugreek powder (methi powder)
7. Heat sesame seed oil (for 250 gms cranberries, 50 gms oil), add powdered asafoetida and 1 tsp mustard seeds
8. Wait for the oil mixture to cool and add to the cranberry mix
9. Enjoy! Try it with warm pita pockets and humus.
With the exception of the roasted fenugreek powder, you'll find everything ready to use at the Indian store. If you don't find the fenugreek powder, ask for the seeds (buy the smallest pack available), dry roast them until you can smell them (a darker shade of the golden brown they already are) and grind them at home.
Let me know how it turns out!