Cranberry Ginger relish, (a tribute to the classic Puli Inji) by Niv on Nov 26, 2011
With the advent of the cranberry season, the inherent tendency to pickle these berries comes to the fore to compensate for the deeply gnawing absence of the opportunity of going crazy with mangoes like most take for granted in India during the summer months! The cranberry is such a perfect fit for traditional Indian dishes that its almost seems a shame that its not native to India, well, here's a small step in the process of claiming its wonderful color, flavor & texture & adapting it to traditional South Indian fare!
- Cook time:
- Prep time:
- Serves: 8+ people
- Yields: ~ 1.5 cups
- 1 cup minced fresh ginger root
- 1 cup fresh Cranberry pulp (without seeds)
- 1/3 cup canola oil
- 1 teaspoon black mustard seeds
- 3-4 green jalapenos,
- 1/4 teaspoon asafetida powder
- Salt to taste
- 1 - 1.5 tablespoon dark brown muscovado sugar
To make the cranberry pulp, add about 1.5 cups fresh cranberries into boiling water & blanch until they begin 'popping' & turn soft. remove from the water into a sieve & press with a spoon to strain the pulp out. Reserve one cup of pulp for the relish, discarding the skin & seeds.
Using the stove top, roast the jalapeno peppers till the skins get charred. Cool & rub off the blackened skin using a paper towel, Slit in two, remove the seeds & mince the flesh into small pieces.
In a skillet, Heat the canola oil till near smoking. Add the mustard seeds and allow to sputter. Add the minced ginger root, Jalapeno & cranberry pulp and saute to combine. Add the asafetida powder, sugar and salt & cook down until the moisture evaporates and the oil seeps out. Transfer to a clean dry jar. Store in the refrigerator. This relish will keep for about 2 weeks in the fridge.
Filed Under these categories
- 48 Condiments
- 291 Dairy Free
- 447 Gluten Free
- 499 Vegan Recipes