Cranberry Pickle or Lonche
November 21, 2016

Here is my take on an American ingredient! This is a great way to preserve cranberries in the form of a Goan style pickle. These remind me a lot of the "kanta" in taste when it comes their pickle!

Cuisine Fusion
Course Pickles
Serves 50
Method Stovetop
Difficulty Hard
Cook Time 30  minutes
  • Cuisine Fusion
  • Course Pickles
  • Serves 50
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 30  minutes
Ingredients
fresh cranberries
600   grams
salt
6   teaspoon
oil
1/2   cup
split mustard seeds
1.5   tablespoon
turmeric
1   tablespoon
red chili powder
1   tablespoon
kashmiri red chili powder
2.5   tablespoon
asafetida
1/2   teaspoon
Instructions

1. Wash and dry the cranberries. Cut into halves.

2. Place the cranberries in a sterile jar layering cranberries and 1 teaspoon of salt at a time. Shake the jar well so that salt mixes well with the cranberries.

3. Heat oil. You can used oil of your choice. I used avacado oil. Add split mustard seeds and asafetida. Turn the flame off.

4. Add the red chili powder, kashmiri chili powder and turmeric. Mix well. This is your masala.

5. Add this to the jar with cranberry and salt. Mix well. Store in the refrigerator. It will last at least one and a half month.