Instant Hot Cranberry Mango Pickle

bhavnaskitchen's picture

Dec. 07, 2017

This pickle can be frozen even for up to 6 months. Indian meal is incomplete without condiments like pickle, chutney, raita and more. I love to prepare many instant pickles for my everyday meal, for instance, carrot pickle, mango pickle, green apple or avocado pickle and so on..


Cranberries 1 Cup (16 tbs)
Diced mango 1 Cup (16 tbs)
For the pickle masala:
Ground fenugreek 1/4 Cup (4 tbs) (Methi)
Red chilli powder 1/2 Cup (8 tbs) (or as per your taste)
Asafoetida 1/4 Teaspoon (hing)
Turmeric 1/2 Teaspoon (Haldi)
Salt 1/2 Tablespoon (or as per taste)
Oil 1/4 Cup (4 tbs) (Oil of your choice like olive oil grape seed oil or sunflower seeds oil)



1.In a medium sized bowl, mix cranberries and diced mango and keep aside.

2.In another bowl, mix all dry ingredients of masala and mix well.

3.Next add oil to wet the masala and mix really well.

4.Now add prepared masala into mango cranberry bowl and mix really well.


5.Serve the pickle immediate or keep few hours to get it pickled.


Refrigerate the remaining pickle and finish within a week or keep on checking. It may stay longer than a week or simply freeze for few months.

Recipe Summary

Difficulty Level: Easy
Servings: 4