Intisari Bakers Sdn. Bhd.

Indian Cooking

Cranberry Pickle

1 lb of cranberry
2 tsp of chili powder
1/4 tsp of asofotide
2 Tbs of vegetable oil (gingely oil is better)
salt to taste
1/4 tsp mustard
1/4 tsp of coarsely ground fenugreek seeds

Heat the oil in a pan. Add the mustard seeds and let it crackkle. Add the fenugreek seeds and lower the heat. Add the chili powder and the asafotide. Soon add the cranberries and stirr for 2 minutes. When it cools down, store it in a dry container.

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