One of my earliest childhood memory was sitting in my grandmother’s kitchen savoring her banana leaf meal with her delicious homemade pickles. It brings back great comfort when I reminisce of my grandmother’s touch – be it her touch in everything she cooks or her warm fuzzy hugs. I miss all of that. When I watch myself concoct delicious meals for my family or when I hold Svadhi close to me – I see a part of my grandmother living inside me. In fact, I dreamt of my grandmother’s pickles last night. So, I woke up this morning and decided to make some pickles.
This homemade pickle is a fry cry from the store-bought ones which are laden in excessive amount of salt. The rest of the flavors are basically drowned in the huge amount of salt and tamarind used in the store-bought pickles. This homemade pickle is full of flavor and the right amount of spice for the kick. The raisins and cranberries give a sweet crunch to the tangy hot pickle.
- Garlic, thinly sliced in rings
- Ginger, finely chopped
- Dried chilies, cut in 1-inch length
- Cranberries, chopped
- Tamarind, soak for 1/2 hour and make a paste (use minimal water) – discard seeds
- Chili powder
- Brown sugar
- Heat oil in a wok.
- Add the garlic and ginger. Fry till fragrant.
- Add tamarind paste. Fry.
- Add chili powder.
- Add raisins and chopped cranberries.
- Fry till everything is well combined and fragrant.
- Season with salt and sugar.
- Stir continuously in slow fire until the oil separates.
- Cool completely.
- Store in an air-tight container.
- Always use a dry spoon to scoop out pickle from the jar.