This is a simple and tasty pickle made with fresh cranberries. This spicy pickle can be served as a side to rice, parathas, and can also be used as a topping for tacos.
Fall is my favorite season. The changing colors in nature during this season with a dip in temperature during this season as well as the fresh produce of this season makes it quite unique from the rest of the year. Especially Cranberries! I love to use fresh cranberries in savory recipes and these tart gems are great in sweet recipes too. Cranberry ginger Tea is a soothing one to have.
Why this pickle?
This is an instant spicy pickle that can be made ready in a few minutes. This pickle has all the flavors perfectly balanced. The salt and heat balance the tart gems in this spicy pickle. In addition,the time taken for the recipe is only the time to prep the cranberries. Food processor can also be used and I like that version too where the cranberries are very finely processed.
We love to have spicy pickles with parathas and even with rice. A bowl of yogurt rice, aka bagalabath tastes divine when paired with traditional avakai or lemon pickle, but those pickles take a couple of weeks to get ready. So, I prefer to have instant pickles and seasonal veggies can be used to make pickles like Instant mango Pickle or Watermelon Rind Pickle or Spicy Garlic Pickle. This instant cranberry one is our favorite condiment to serve with our meals during the fall season.
The following ingredients are needed to make this delicious and spicy pickle:
Cranberries - Fresh cranberries work in this recipe. Frozen ones may not work and I have not tried them. I prefer the fresh crunch in this pickle.
Salt - Gives flavor.
Red chili powder - gives a spicy kick. The amount of red chili powder can be adjusted to suit heat tolerance and preferences.
Oil - Any neutral oil will work, I personally prefer sesame oil for all our traditional style pickles.
Turmeric - A little of the immune boosting turmeric boosts color, flavor, and health.
Mustard seeds - These tiny seeds give a classic touch to all the pickles.
Asafetida - improves digestion.
This pickle can be served with rice, upma, everyday chapathi, or stuffed parathas. This pickle is perfect to serve with an Indian style Thanksgiving meal with Kaddu/Pumpkin Paratha, rice, and dal.
This pickle can be stored in the fridge for a week to ten days. The flavor also deepens. Therefore this is a quick and easy pickle that can be stored and served as a side for a couple of days.
Can this pickle be made ahead?
The pickle can also be made ahead to easily entertain a huge crowd. For all festive occasions during this season, this pickle is an ideal spicy pickle.
Just like this instant cranberry pickle, this Cranberry Onion Thokku can be served with rice and Hot & Sweet Cranberry Dates Chutney is perfect with samosa/pakora. This sweet, tart, and spicy cranberry apple salsa is yet another favorite of ours.
But that's not it. This unique pani puri, cranberry pani puri is a must try for all pani pauri lovers or chaat lovers. The unique cranberry puri will be addictive to anyone who loves this snack.
The tart cranberries can also be used to flavor rice and this Cranberry Rice could be your delicious side for this Thanksgiving feast. Check here for delicious and unique cranberry recipes from the blog.
Cranberries - 1 cup, finely chopped
Salt - 1 tsp
Red chili powder - 1 tsp
Turmeric - ¼ tsp
Oil - 2 tbsp
Mustard - ½ tsp
Asafetida - ¼ tsp
Add chili powder, salt, and turmeric to the finely chopped cranberries.
Heat oil in a pan, add the mustard seeds and when it splutters add the asafetida and fry for 20-30 seconds.
Pour the oil into the cranberry mixture. Mix thoroughly.
Serve as a side or as a topping.
- Gluten Free Cranberry Cookies Recipe from In Our Spare Time
- Cranberry Orange Scones from That Recipe
- Sugared Cranberries from Art of Natural Living