Delicious cranberry achar /cranberry pickle made with spices and hint of honey. Absolute treat with sweetness and spiciness.
What is an Achar/ Pickle ?
It is an Indian style pickle usually contains, oil, spices like chili powder, mustard powder, fenugreek and salt.
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 are going to lose some more cranberries. But I also think the only way to get something right is to keep trying.
While growing up in Kerala, India, we had a similar fruit Lololikka/Lovlolika/Scrambery in the backyard; which grandma used to pickle with salt and bird eye chili.
My technique to eat pickles was to washing them in running water and to remove all the chillies; and after salt and heat is adjusted according to my taste bud I will eat.
Last year I think I didn’t cook the cranberries really well, so it ended up getting spoiled very soon. So this time, I took some extra steps to make sure that they taste great and also has some good shelf life as Indian pickle does.
Indian version of pickle is entirely different from the pickle available in the store here in US.
Our pickles are spicy with red hot chili powder, salty and heavily oily as oil is the one which preserve them from spoiling. Some time there is little vinegar added, but grandma rarely used it in her recipes.
Ingredients to make cranberry achar
Red chili powder
Indian Sesame Seed oil
First you need to heat little oil and cook the cranberries, this step will ensure the shelf life.
Chopped cranberries with thai chili and ginger
To this add chopped cranberries, thai chilies and curry leaves and cook
After cooking until cranberries soft,
Heat oil in another pan and add mustard seeds when it popped switch off the flame and add spices
Add oil-spice mixture into cooked cranberries
Add honey and mix once again and store it in air-tight container.
Cranberry achaar ready to serve
For this cranberry pickle, first I cooked the cranberries until they become soft then added chili powder and spices. Finally adjusted the sourness of cranberries with little touch of honey. You can do that with your favorite sweetener. This is keeper recipe, give it a try, it is spicy and sour with a touch of sweetness from honey.
Cranberry Achar/ Cranberry Pickle
- 7.60 oz 216g / fresh cranberries little less than a cup
- 2 Thai green chilies
- 1 tablespoon minced ginger
- 1 teaspoon red chili powder
- 1 ½ teaspoon salt
- ¼ teaspoon turmeric
- ¼ teaspoon fenugreek powder
- ¼ teaspoon Asafoetida
- ¼ cup sesame seed oil
- ¼ teaspoon honey
- ¾ teaspoon mustard seeds
- 2 sprig of curry leaves
- Heat two tablespoon oil in a thick bottom pan
- and add washed, pat dried cranberries chopped into half, ginger and green chilies, salt and 2 sprigs of curry leaves into the pan.
- And cook until cranberries become soft, remove from the flame and set aside
- In another pan heat rest of the oil and add mustard seeds when it starts to pop switch off the flame and add chili powder, turmeric, asafoetida, fenugreek powder
- and mix well then add this mixture to cooked cranberry-chili mixture.
- Also add ½ teaspoon honey and mix well.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.