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Cranberry Puliyinchi (Cranberry-Ginger Pickle)

This is a variation of the classic Kerala pickle 'Puliyinchi'. Puliyinchi is a must-have in a Kerala feast for any occasion, the reason being that it contains all the main tastes (hot, sweet, sour, salty and bitter) with a simple combination of ginger, green chillies, and tamarind. This stimulates all your taste buds and lets you enjoy all the different dishes served on your plate. Ginger is well known for its digestive, anti-inflammatory properties along with the multitude of nutritional and medicinal properties; which makes it a must-add to your daily diet. In this version of puliyinchi, the tamarind is substituted with cranberries, which gives more depth to the sour taste and also adds an additional color to your simple pickle. This is usually made a couple of days before a feast and can be kept on your counter-top for a week. So go ahead and enjoy this ginger pickle.

  • Fresh cranberries - 1 heaped cup
  • Fresh ginger - 1/2 cup finely chopped - loosely packed 
  • Green chillies - 10-12  (adjust according to spice level of the chillies)
  • Virgin coconut oil - 1 Tbs.
  • Turmeric powder - 1/2 tsp
  • Fenugreek seeds - 1/2 tsp
  • Uncooked rice - 1/2 tsp 
  • Mustard seeds - 1 tsp.
  • Sea salt - as per taste 

  • Wash and drain the cranberries. Chop ginger and green chillies.
  • Dry roast fenugreek seeds and rice separately and powder them using a coffee/spice grinder.
  • Heat coconut oil and add mustard seeds, when they pop, add chopped ginger and green chillies and saute till slightly golden, for about 3-5 minutes.
  • Add cranberry along with 1 cup of water, salt and turmeric powder. Bring to boil, reduce heat and simmer on low-medium heat till liquid is reduced almost half way thru. 
  • Check taste, add more salt if needed. If it is more spicy or sour add a pinch of coconut palm sugar to adjust.
  • Add the roasted fenugreek/rice powder and switch off flame. Let it stay there for 20-30 minutes more.
  • Let it cool and transfer to a clean glass container.
  • Can be stored on counter top for a week or so.


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