Cranberry pickle

Cranberry Pickle / Achar is spicy and tangy, finger licking condiment that is the perfect accompaniment for most of the breakfast recipe. It is the recipe for cranberry with a twist.


  • 250gm.or 2cups fresh cranberry(washed and dry  proper not moist, cut into two pieces)
  • 2-3tsp fenugreek seeds(roasted and coarse grind)
  • 2-3tsp yellow mustard seeds(roasted and grind coarse)
  • 2-3tsp nigella seeds(roasted and coarse grind)
  • 1-2tspfennel seeds(roasted seed and coarse grind)
  • 1/41sp asafetida
  • 1-1/1/2tsp turmeric powder
  • 2tsp Kashmiri Lal Mirch
  • salt to taste
  • 2-3tbs.mustered oil


First, take a glass bowl add cranberries and 1-2 tsp salt and mix it well, leave that for 5-6 hour.

Next step take out cranberry out from salt and dry them for 3-4 hour in sunlight.

Heat oil in a non-stick pan and add first asafoetida, mustard seeds, and other all spices saute them for 1-2 minutes, add cranberries and salt as per taste, saute for 1-2 minutes, and turn off the flame.

After it is cool down transfer it in a glass jar and allow it to rest for 2-3 days, now tasty cranberry pickle is ready.

Enjoy with curd rice, chappati, paratha, puri, stuffed paratha, with any type bread.

Tip: Make cranberry pickle and store for the whole year.It is very tasty and yummy.



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