Cranberry Pickle – Kerala Style

Cranberry pickle

Ingredients

1. Cranberries – 340 gm, rinsed and drained

2. Gingelly oil / nallenna – 1/4 cup

3. Mustard seeds – 1/2 tsp

    Dried red chilly – 1, broken

    Garlic cloves – 7 large, sliced or chopped

    Curry leaves – 1 sprig

4. Turmeric powder – 1/2 tsp

    Chilly powder – 2 – 2.5 tbsp

    Fenugreek powder / uluva powder – 1/4 tsp

    Asafoetida / hing / kaya podi – 1/4 tsp

5. Salt – To taste

Method

Heat gingelly oil in a cheena chatti or any deep pan. Splutter mustard seeds and fry dry red chilly. Add garlic cloves, curry leaves and stir until garlic turns reddish brown. Add the cranberries and salt, to taste. Stir until they turn soft, about 3 – 4 minutes. Bring down the heat and add chilly powder, fenugreek powder, hing and salt. Stir for 2 – 3 minutes at low heat. Add a tsp of vinegar. Mix well and switch off. Yummy cranberry pickle is ready! When it cools down, store in a clean, dry air-tight container. This keeps for at least 2 weeks at room temperature. Store in the refrigerator for a longer shelf life. It tastes best after a few days. Enjoy!

Cranberry Pickle

Cranberry pickle - Kerala Style

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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2 comments

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  • Hi Maya,

    You have such a “yummyilicious” website, with great recipes, thank you! I thoroughly enjoy going through and trying out your recipes!:-))

    I think you forgot to mention how many garlic cloves we need for this recipe. Looks delicious and will try it out this week!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Kerala Sadya Recipes

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