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Cranberry Relish, Pickle

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Cranberry Relish is a spicy and tangy pickle that is a perfect addition to many dishes. Cranberry Relish can spice up any meal. It tastes especially great with sandwiches and perfect for the upcoming holidays!

Ingredients:

  • 2cup fresh cranberries cut in halved
  • 2 chopped green chili adjust to taste
  • 2 tablespoon shredded ginger
  • 2-1/2 teaspoon salt
  • 1/4 teaspoon red chili powder, adjust to taste
  • 1 teaspoon black mustard seeds ground (rai)
  • 1 teaspoon fennel seeds crushed (saunf)
  • 1/8 teaspoon asafetida
  • 2 tablespoon mustard oil

 Method

  1. In a glass bowl mix all the ingredients.
  2. Heat the oil moderately in a small bowl, add asafetida and pour the oil over the cranberry mix, and mix it well.
  3. Keep the relish in a glass jar or glass bowl.
  4. You may serve this same day but it taste batter after it has marinated for a day.
  5. Cranberry Relish can be made in large batches; it has a long shelf life.
  6. This can stay out at room temperature for a week or refrigerate for about 2 months.

17 thoughts on “Cranberry Relish, Pickle

  1. I tried this last week, it is a wonderful recipe. I didn’t have mustard oil at hand and used olive oil instead, but it still tasted really great! The color really comes out about a day after making it. I would recommend refrigerating it though, because the taste and crunch didn’t last the second day at room temperature.

  2. Just bought KTC pure mustard oil at Bombay Bazaar for this recipe but when I got home read the label.
    It says “For external use only”. Is it okay to use in this recipe? Is this just the government gone amok?
    Need to know soon cause I’m making this relish tomorrow and can’t decide if I should use walnut oil or go ahead and use this mustard oil. thanks

    1. Hi Jim, NO you can’t use it for cooking! In India, it is common to use oil for things like baby massage and to oil one’s hair. That’s what you bought. Maybe the store will allow you to exchange it since it’s not a food item you’re returning. Jaya

      1. Thank you Jaya for your quick reply. Now I am really confused. I called the store and they assured me it was safe to cook with. It ‘looks’ like cooking oil and it was in the cooking oil section, not the beauty supply section of the store.

        I guess I better use walnut oil or canola oil tomorrow; don’t need the grand kids or guest getting sick

        1. If it says “for external use only”, I would err on the side of caution and not use it for cooking. The mustard oil for cooking should look like regular oil and be labeled as a cooking oil. I haven’t used mustard oil in a long time because it’s high in saturated fat. For all of my Indian cooking I use canola oil. The flavor is neutral, it can tolerate high heat for cooking the spice seeds, and it’s as low in saturated oil as olive oil.

    2. Yes, this is the government gone amok.

      Please read the wikipedia article on it and you’ll get an idea of the background on the labeling requirement.

      It’s not like it’s motor oil or anything! Use it. It’s great.

  3. Made this relish last evening – cannot believe how delicious it is. Even my non-cranberry eaters love it. I doubt it will last until Thanksgiving. Wonderful!

  4. Made this a couple of days ago. It is delicious. I finally, after many many recipes, have found a fresh cranberry dish that I will make again and again. Thank you Manjula!

  5. will definitely try this ,although i make it slightly in a different manner.I use only asafoetida & cumin in the chaunk & sprinkle dry masalas over it minus garam masala

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