I have been in quest of cracking this cranberry achar for long time. While growing up in India, we had a similar fruit Lololikka/Lovlolika/Scrambery in the backyard which grandma used to pickle with salt and bird eye chili.
|Fresh cranberries||2 Cup (32 tbs)|
|Minced ginger||1 Tablespoon|
|Red chili powder||1/2 Cup (8 tbs)|
|Salt||1 Tablespoon (or as per taste)|
|Fenugreek powder||1/2 Cup (8 tbs)|
|Oil||1/4 Cup (4 tbs) (sesame seed oil or combination of olive oil and other cooking oil)|
|Mustard seeds||3/4 Teaspoon|
|Curry leaves sprigs||2|
1.Heat a tablespoon oil in a thick bottom pan.
2.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.
3.And cook until cranberries become soft, add remaining masala ingredients like fenugreek powder, red chili powder, Turmeric. Mix well and let it cool.
4.When cool, add more oil like olive oil and vinegar to preserve pickle longer.
5.Store in air tight glass jar bottle and keep in a cool dry place or refrigerate for longer freshness.
6.Serve and enjoy!
This pickle can be served immediately but I personally love this pickle a day after, once it gets little pickled.