Ingredients
150gm cranberry, washed and wiped, cut lengthwise into two
12 cloves of garlic, thinly sliced
4 or 5 green chillies, chopped
1 tbsp red chilli powder
1 tbsp kashmiri chilli powder
1/4 tsp turmeric powder
1/2 tsp roasted fenugreek, powdered
2 or 3 pinches of asafoetida
3 tbsp gingerly oil/sesame oil
11/2 tsp vinegar
salt as required
Preparation
1. Heat the gingerly oil in a kadai. Add the garlic and chopped green chillies to this and saute in low heat until the raw smell goes.
2. Now add the red chilli powder, kashmiri chilli powder, turmeric powder and salt to this and saute for 3 or minutes and turn off the heat.
3. Add cranberries, fenugreek powder and asafoetida to this and mix well. Let it cool down.
4. Once the pickle is completely cooled down, add vinegar to this and mix well. Store it in an airtight container.
