Ingredients
Cranberry/Karonda - 500 gm
Sesame seed oil - 200 ml
Green Chilli - 4 to 5 slit open
Red chilli powder - 1 tbl.sp
Turmeric powder - 1 tsp
Yellow mustard seed - 2 tbl.sp
Fenugreek seed - 1 tsp
Salt - 3 to 4 tbl.sp
Method
Wash and soak cranberry in water for 3 to 4 hours.
Spread it on a muslin cloth and let it dry overnight.
Next day, cut into half or leave it whole.
Mix salt to it and keep aside for some time.
Dry roast fenugreek seed and make a powder of it.
Heat sesame seed oil in a pan. When it becomes very hot, off the flame. Add green chillies. Let it cook.
When it has stopped boiling, and oil is little warm, add all the other ingredients.
Mix well and let it cool down completely.
Mix with karonda with the help of a dry spoon.
Take a dry bottle and add this pickle. Close the lid tightly.
With the help of a dry spoon mix it once in a day. You will say the oil starts to float on top.
After three days it is ready.
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