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You are here: Home / Uncategorized / Cranberry Achar

Cranberry Achar

December 6, 2020 by adminweb

Ingredients

  • 24 ounces fresh cranberries, halved
  • 2 tablespoons fennel seeds
  • 2 tablespoons black mustard seeds
  • 1 teaspoon methi seeds
  • 1 tablespoon +1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1 cup oil

Instructions

  1. Rinse the cranberries and then completely dry them. Use a paper towel if needed.
  2. Cut all of the cranberries in half, and place them in a bowl.
  3. Coarsely grind all the whole spices
  4. Heat oil in a saucepan over medium-high heat. Once the oil is hot, turn off the stove and add the freshly ground spices as well as salt, cayenne, turmeric and mix well. 
  5. Pour this over the cranberries and mix well.
  6. Once the berries have cooled completely, pour them into a dry glass jar. Place the jar by a window so that it gets sunlight and let it sit for 5 days, making sure to shake the jar once a day to get the oil to coat all the berries. Move the jar to the fridge on day 5, then wait another 2 days before eating for the best flavor.
  7. Store this achar in the fridge for up to a month.

Notes

  • This is a mildly spicy pickle. For a spicier pickle, you can add a few green chilies to the cranberries. You can also double or triple the amount of cayenne.
  • You can always make the achar as written, and then add more salt and cayenne to taste once it has fermented.

Read More Recipes klik myheartbeets.com

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