Sour Sour Cranberry Pickle

I ended up with one of those boxes of disgustingly sour cranberries. If I threw it away, I will have to squirm as DH pokes me on one more failed experiment in 'exotic' grocery shopping. So I decided to take advantage of the sourness, blend it with spice, oil and some flavor - the ideal recipe for a pickle.

Fresh cranberries - washed (but dry - with no moisture) 2 Cups

Curry leaves - 1/2 a cup or to taste

Dried Red Chillies - 10-12 or to taste

Urad Dal - 1-2 tsp

Fenugreek seeds - 1/2 tsp

Gingelly (Sesame) oil - 1/4 cup

Ginger - 2tsp grated

Salt to taste

Dry roast the Urad Dal, Red Chillies and fenugreek seeds and grind into a powder in a spice grinder

In a tablespoon of oil, lightly saute the curry leaves and transfer to mixer/blender.

In a tablespoon of oil, saute the cranberries until they burst open and mash up into a glob.

Grind with curry leaves, ginger and dry roasted spice blend.

Add oil, salt and ground blend to wok and stir with ladle until raw smell disappears and everything comes together (time spent in this stage depends on the quality of cranberries - the worse the quality the more time it spends on the flame to get rid of the edge (துவர்ப்பு))

The pickle goes well with parathas and curd rice.