Cranberry Pickle | Cranberry Recipes |how to make cranberry pickle at home
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cranberry pickle recipe- sweet and sour cranberry pickle made with cranberry,chilly powder, mustard and fenugreek seeds.Serve the cranberry pickle with toasted bread, dal or yogurt rice.
Recipe type: Pickle
Cuisine: Indian
  • Cranberries- about 3 cups ( 340 gms)
  • Red chilly powder - 2 tsps ( or to taste)
  • Mustard seeds- ⅛ tsp + ¼ tsp
  • Fenugreek seeds- ⅛ tsp
  • Turmeric powder-1/4 tsp
  • Jaggery/ sugar- 2 to 3 tbsps
  • Oil- 2 tbsps
  1. Clean and wash the cranberries.
  2. Dry roast ⅛ tsp mustard seeds and ⅛ tsp fenugreek seeds separately.
  3. Cool a bit and powder using a mortar. Set a side.
  4. In a pan, heat the oil.
  5. When the oil is hot, add ¼ tsp mustard seeds. Let the mustard pop.
  6. Once the mustard pops, add the washed cranberry and turmeric. Mix well and cook on low flame for few minutes.
  7. After 5 to 7 minutes, remove the lid and mash the berries from the back of the spoon.
  8. Add the red chilly powder, salt and jaggery/sugar. mix well and cook for another ten minutes.
  9. Add ¼ tsp of the mustard and fenugreek powder. Mix and check for seasoning.
  10. The amount of spice and sweetness you need varies by how sour the cranberries are.
  11. Cook for another five minutes.
  12. Cool and store in the refrigerator for up to three weeks.
  13. Serve the cranberry pickle on a toast, as a side with rice and dal and yogurt rice.
Recipe by Madhu's Everyday Indian at