Cranberry Pickle (Cranberry Achar) is an easy-to-make, spicy, and tart finger-licking condiment recipe. It is a perfect accompaniment for rice or any Indian meal.
Indian pickle
In India, pickles are also known as uppinakayi, achar, nonce, organ, etc. Do not confuse them with American dill pickles. For a better idea, they are like Korean kimchi, which is served as a side or condiment. Every Indian meal is complete with a pickle. Pickles are served with dosa, chapati, or paratha for breakfast or rice or curd rice for lunch and dinner.
In coastal regions, we prepare Karanda (Karanda) nonche (pickle), similar to cranberries. Since karande is not available in the USA, I make it with cranberries. This pickle recipe is one of the best ways to use fresh cranberries.
Check out award-winning Homemade cranberry pesto pasta and Thanksgiving cranberry pull-apart bread.
Ingredients
Cranberries: We use fresh seasonal cranberries. Frozen can also be used. Dried ones will not work.
Red chile: Traditionally, whole red chilies are added. Suppose unavailable powder form can be used.
Fenugreek seeds: Add a mild bitterness that complements the tartness of cranberries.
Mustard seeds: Adds aroma to the pickle.
Oil: Use coconut oil, vegetable oil, or mustard oil.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
- Wash the cranberries, add salt, and keep them aside for three days if you have time. If not, atleast for overnight. This is done so that the cranberries become softer. If you like it crisp or want an instant pickle, then you can completely ignore this step.
- Dry roast dry red chilies and methi seeds until they become aromatic. Add mustard seeds, hing, and turmeric powder to it. Saute and switch off the flame.
- Grind the roasted ingredients with very little water to form a thick, smooth paste.
- Add this ground paste and minced garlic to the cranberries and mix well. Finally, add oil and mix.
- You can serve it immediately, but let it atleast sit for 3 hours so that the flavors are combined.
- Pickles can be stored in an airtight container and refrigerated for up to three months.
- Serve cranberry pickles with breakfast items like idli, dosa, khichdi, and paratha, or for lunch and dinner with steamed rice, curd rice, etc.
Tips
- Vary the amount of dry red chilies as per your taste.
- Make sure the container you use to store the pickle is dry.
- You can vary the consistency of the pickle as desired.
- You can also substitute cranberry with raw mango, lemon, carrot, and jalapeno in the recipe or even make a mixed vegetable pickle.
More cranberry recipes
Recipe card
Cranberry Pickle | Indian Cranberry Achar
Equipment
- Air-tight container
Ingredients
- 1 cup Fresh cranberries
- 6 to 8 Red chilies 1 to 2 tablespoon Red chile powder
- ⅛ teaspoon Fenugreek seeds Methi seeds
- ½ teaspoon Mustard seeds
- ½ teaspoon Turmeric powder
- ¼ teaspoon Asafoetida / Hing
- 1 Garlic clove minced
- Salt to taste
- 1 tablespoon Oil
Instructions
- Wash the cranberries, add salt, and keep them aside for three days if you have time. If not, atleast for overnight. This is done so that the cranberries become softer. If you like it crisp or want an instant pickle, then you can completely ignore this step.1 cup Fresh cranberries, Salt
- Dry roast dry red chilies and methi seeds until they become aromatic. Add mustard seeds, hing, and turmeric powder to it. Saute and switch off the flame.6 to 8 Red chilies, ⅛ teaspoon Fenugreek seeds, ½ teaspoon Mustard seeds, ½ teaspoon Turmeric powder, ¼ teaspoon Asafoetida / Hing
- Grind the roasted ingredients with very little water to form a thick, smooth paste.
- Add this ground paste and minced garlic to the cranberries and mix well. Finally, add oil and mix.1 Garlic clove minced, 1 tablespoon Oil
- You can serve it immediately, but let it atleast sit for 3 hours so that the flavors are combined.
- Pickles can be stored in an airtight container and refrigerated for up to three months.
Notes
- Vary the amount of dry red chilies as per your taste.
- Make sure the container you use to store the pickle is dry.
- You can vary the consistency of the pickle as desired.
- You can also substitute cranberry with raw mango, lemon, carrot, and jalapeno in the recipe or even make a mixed vegetable pickle.
Nutrition
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Note: We originally posted this recipe for pickled cranberries in December 2015. It has now been modified in July 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Sadhna Grover
Wow, Cranberry pickle, what a good idea, this pickle looks tempting, it will go with any snack or even main meal.
Kushi
Thank you Sadhna 🙂
Traditionallymodernfood
Ur version if cranberry pickle looks super yum, love it
Kushi
Thank you Vidya 🙂
Suzane Watkinson
I would love the chutney recipe, where might I find that?
thank you
Kushi
Suzane, thank you so much for your comment. Whenever I do not have tamarind, I substitute them with pickled cranberries in chutneys. They add the right amount of sourness. Many times, I use cranberry pickle in place of tamarind while preparing garlic chutney - https://www.cookwithkushi.com/garlic-chutney/