Hot Cranberry Pickle

खट्टी बेरी · क्रेनबेरी · करौंदा · करौंदा.
I have been in quest of cracking this cranberry achar for long time. Yes last year also I tried but failed miserably. When I asked hubby he told go ahead and try it, maximum you areWhile growing up in India, we had a similar fruit Lololikka/Lovlolika/Scrambery in the backyard; which grandma used to pickle with salt and bird eye chili.
My family wouldn’t enjoy Cranberry itself so I have to come up with recipes to incorporate cranberries in our everyday food and what could be better than pickle?
Many of these phytonutrients offer antioxidant and anti-inflammatory benefits. Cranberries are a very good source of vitamin C, dietary fiber, and manganese, as well as a good source of vitamin E, vitamin K, copper and pantothenic acid.
The cranberry is a popular type of berry, high in nutrients and antioxidants. It has many health benefits, and is usually consumed as cranberry juice. I personally have to drink cranberry juice often to avoid urine infection, so I started making cranberry shots, not much fun to drink as it is so acidic but I started incorporating with other sweet fruits and veggies like beet and raspberries. And sometimes, I would add honey as well.

Below is the video instructions to prepare the hot cranberry pickle, Indian style.

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Cranberry Achar/ Cranberry Pickle
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Side Dish
Cuisine: Indian
Servings: 2 Cups
Recipe Creator: Bhavna
Ingredients
  • 2 cups fresh cranberries
  • 1 tablespoon minced ginger
  • 1/2 cup red chili powder
  • 1 tbsp salt or as per taste
  • 1/2 tsp teaspoon turmeric
  • 1/2 cup fenugreek powder
  • 1 teaspoon Asafoetida
  • ¼ cup Oil sesame seed oil or combination of olive oil and other cooking oil
  • ¾ teaspoon mustard seeds
  • 2 sprig of curry leaves if desired
  • 2 tbsp Vinegar
Instructions
  1. Heat a tablespoon oil in a thick bottom pan.
  2. When the oil is hot add Mustard seeds, Asafoetida and add washed, pat dried cranberries, ginger , salt and 2 sprigs of curry leaves into the pan.
  3. And cook until cranberries become soft, add remaining masala ingredients like fenugreek powder, red chili powder, Turmeric. Mix well and let it cool.
  4. When cool, add more oil like olive oil and vinegar to preserve pickle longer.
  5. Store in air tight glass jar bottle and keep in a cool dry place or refrigerate for longer freshness.
Recipe Notes

This pickle can be served immediately but I personally love this pickle a day after, once it gets little pickled.