Cranberry Achar Indian Style Cranberry Pickle Recipe

Have you ever wondered what happens when tart cranberries meet the punchy zest of Indian spices? Let me take you on a culinary adventure with my twist on cranberry achar, where vibrant colors and bold flavors come together in a deliciously unconventional pickled delight.

I love to fuse traditional flavors, and my Cranberry Achar is a perfect example of this. Besides the bold and tangy tastes synonymous with pickles, this one has the added nutrition of cranberries, which are nothing short of superfruits.

They are a unique source of organic acids that brighten flavors, and they happen to be bursting with flavor this time of year. But this is such a special relish that you will want to keep it on hand all year round.

Cranberry Achar Indian Style Cranberry Pickle Recipe Ingredients

• Fresh Cranberries: Rich in vitamin C and antioxidants, they add a tangy and tart flavor.
• Mustard Oil: Full of healthy fats, it imparts a pungent, fiery taste to the pickle.
• Mustard Seeds: Provide a spicy, nutty flavor and are known for digestive benefits.
• Asafoetida (Hing): Adds a deep, umami flavor while aiding digestion.
• Fenugreek Seeds: Slightly bitter, they add depth and are good for digestion.
• Fennel Seeds: Sweet, aromatic seeds that help balance the spice with digestive benefits.
• Jaggery: Optional sweetener that balances the tartness of cranberries.
• Lemon Juice: Enhances tartness and acts as a natural preservative.

Cranberry Achar Indian Style Cranberry Pickle Recipe Ingredient Quantities

• 2 cups fresh cranberries
• 1/4 cup mustard oil
• 1 teaspoon mustard seeds
• 1/4 teaspoon asafoetida (hing)
• 2 tablespoons red chili powder (adjust to taste)
• 1 tablespoon fenugreek seeds
• 1 tablespoon fennel seeds
• 1 teaspoon turmeric powder
• 2 tablespoons sesame seeds
• 1 tablespoon jaggery (optional, adjust to taste)
• Salt to taste
• 2 tablespoons lemon juice

How to Make this Cranberry Achar Indian Style Cranberry Pickle Recipe

1. Rinse the fresh cranberries under cool water and dry them completely. Spread the cranberries on a clean towel to ensure they are completely dry.

2. Warm the mustard oil in a pan over medium heat until it just starts to smoke, then take it off the heat and let it cool for a few moments. With a lower temperature, you can use it as an oil for massage or for cooking with a more intense flavor.

3. Put mustard seeds in the oil. Let them sizzle, then add asafoetida (hing) and sauté.

4. Reduce the heat and mix in the fenugreek seeds, fennel seeds, and sesame seeds. Toast them very gently until they give off a nice aroma. Don’t let them burn!

5. Add the cranberries to the pan and mix thoroughly to achieve an even coating of the spiced oil mixture on them.

6. Evenly coat the cranberries with a mixture of turmeric powder and red chili powder.

1. Sprinkle turmeric powder over the cranberries.

2. Follow with red chili powder.

3. Stir to combine.

7. Season it to your liking with salt. Use as much or as little as you prefer.

8. If jaggery is being used, it should first be dissolved in a small amount of water over low heat and then mixed in with the cranberries to provide a touch of sweetness to balance the flavors.

9. Prepare the mixture by cooking it over low heat for roughly 5 to 7 minutes. You want the cranberries to begin softening some but still retain their shape. If they aren’t sort of the texture they are when you take them out of the freezer, don’t hesitate to keep cooking a little while longer.

10. Take off the heat and mix in the lemon juice. Let the achar cool all the way down before you move it to a jar that’s been sterilized for this purpose. Put the jar in a nice, dry, cool spot where it will be undisturbed.

Serve notes: Achar is best served when it is a few days old and more in tune with its own flavor profile. The longer the achar is left to sit in the jar, the more pronounced its flavor will be.

Cranberry Achar Indian Style Cranberry Pickle Recipe Equipment Needed

1. Saucepan
2. Sieve or colander
3. Kitchen towel
4. Wooden spoon or spatula
5. Measuring cups
6. Measuring spoons
7. Small bowl
8. Knife
9. Cutting board
10. Heat-resistant jar with lid for storing
11. Stove or cooktop

FAQ

• What can I use instead of mustard oil?If you don’t have mustard oil, you can replace it with a neutral oil such as sunflower oil, but remember: mustard oil has a singular taste.
• Can I use frozen cranberries?You can use frozen cranberries, but you must remember to thaw and drain them well before use.
• How spicy is this cranberry achar?The amount of red chili powder can be changed to make the recipe less or more spicy. Begin with a smaller quantity and increase to taste.
• Is jaggery necessary for the recipe?Adding jaggery is not a must, but it does provide a nicely balanced sweet note. You can also use brown sugar, or leave it out completely.
• What is the shelf life of this pickle?Keep this cranberry achar in an airtight container in the fridge, and it will last for up to 2 weeks.
• Can I skip asafoetida?The flavor’s complexity is amazing, and the depth you get from it is hard to replace. If you must leave it out or just don’t have any, try garlic powder. It’s not the same. In fact, it’s not even close. But it does pack a little bit of the punch that makes this flavor so fantastic.
• How can I make the achar less acidic?Alter the amounts of lemon juice and jaggery to suit your taste. Balance the acidity in the dish to your liking.

Cranberry Achar Indian Style Cranberry Pickle Recipe Substitutions and Variations

If desired, you can use olive oil instead of mustard oil, although the flavor will be slightly different.
If mustard seeds are unavailable, black cumin seeds (also known as nigella seeds) can substitute for a similarly highly flavored zing.
A small amount of onion or garlic powder can take the place of asafoetida and deliver a similar amount of aromatic depth.
If jaggery is not available, use brown sugar as a substitute, remembering that it is sweeter than jaggery.
You can use apple cider vinegar instead of lemon juice, and still have a tangy flavor.

Pro Tips

1. Control the Heat: While toasting the seeds (fenugreek, fennel, sesame) and sautéing the spices (mustard seeds, asafoetida), keep the heat low to prevent burning. This ensures that you develop the flavors without any bitterness.