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Instant Hot Mango Cranberry Pickle

Earlier I shared how to make Hot Cranberry Pickle to preserve cranberries for longer and enjoy through out the year.
I also shared the benefits of cranberries in that post so you can read how great the cranberries are and how to incorporate in your diet even for picky eaters!
In this post I am going to share my instant quick version of hot cranberry pickle with raw mango. Now, you must be thinking how on the earth these two ingredients available together but luckily now I can find mango through out the year and can you imagine that also raw mango at this time of the year, in November. Just a week ago, I attended the wedding and there was this pickle served and I totally fell in love with it. Just two weeks ago I made hot, sweet cranberry pickles for the whole year and again I stumbled upon this quick version at the wedding! And I couldn’t stop myself sharing this pickle recipe with you all as it is the most easiest and I am sure you can impress your guest even with this yummy pickle.
You will need the following ingredients to prepare instant hot cranberry mango pickle.

Pickles are a great way to consume healthy ingredients in moderate amount. I was born and raised in the country where the meal is incomplete without pickle and many other condiments.
Below is the video instructions to prepare this pickle.

Instant Hot Cranberry Mango Pickle Achar
Prep Time
5 mins
Total Time
5 mins
Course: Side Dish
Cuisine: Indian
Servings: 2 cups
Recipe Creator: Bhavna
  • 1 cup Cranberries
  • 1 cup Mango diced
For the pickle Masala
  • 1/4 cup Ground Fenugreek Methi
  • 1/4 - 1/2 cup Red Chili powder or as per your taste
  • 1/4 tsp Asafoetia Hing
  • 1/2 tsp Turmeric Haldi
  • 1/2 tbsp salt or as per taste
  • 1/4 cup Oil of your choice like olive oil grape seed oil or sunflower seeds oil
  1. In a medium sized bowl, mix cranberries and diced mango and keep aside.

  2. In another bowl, mix all dry ingredients of masala and mix well.

  3. Next add oil to wet the masala and mix really well.

  4. Now add prepared masala into mango cranberry bowl and mix really well.

  5. Serve the pickle immediate or keep few hours to get it pickled.

  6. Refrigerate the remaining pickle and finish within a week or keep on checking. It may stay longer than a week or simply freeze for few months.


I am Bhavna a mother of two. My life is full of activities and I love sharing my passion for food, fitness, fashion, gardening, traveling and more on my YouTube channel, Facebook page, Instagram and many other platforms. I was born and raised in India but reside in the USA at present.

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