Clean and wash the cranberries.
In a pan, heat the oil and add ¼ tsp mustard seeds. Let the mustard pop.
Once the mustard pops, add the washed cranberry and turmeric. Mix well and cook on low flame for few minutes.
After 5 to 7 minutes, remove the lid and mash the berries from the back of the spoon.
Add the red chili powder, salt and jaggery/sugar. mix well and cook for another ten minutes. Taste the pickle adjust the salt, sugar or chili powder.
The amount of spice and sweetness you need varies by how sour the cranberries are.
Add the mustard and fenugreek powder. Mix and cook for another five minutes.
Cool and store in the refrigerator for up to three weeks.
Serve the cranberry pickle on a toast, as a side with rice and dal and yogurt rice.