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
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
