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Cranberry Achar/ Cranberry Pickle
Bhavna
Print Recipe
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Side Dish
Cuisine
Indian
Servings
2
Cups
Ingredients
2
cups
fresh cranberries
1
tablespoon
minced ginger
½
cup
red chili powder
1
tbsp
salt or as per taste
½
tsp
teaspoon turmeric
½
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
Heat a tablespoon oil in a thick bottom pan.
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.
And cook until cranberries become soft, add remaining masala ingredients like fenugreek powder, red chili powder, Turmeric. Mix well and let it cool.
When cool, add more oil like olive oil and vinegar to preserve pickle longer.
Store in air tight glass jar bottle and keep in a cool dry place or refrigerate for longer freshness.
Notes
This pickle can be served immediately but I personally love this pickle a day after, once it gets little pickled.