CRANBERRY ACHAR | CRANBERRY PICKLE
Cranberry Achar or Cranberry Pickle is an easy to make, tangy, spicy, delicious pickle that comes together in a matter of a few minutes. However, you will have to wait for a few days before you can enjoy the pickle.Enjoy the pickle or achar with your parathas, rice dishes or add a bit to your sandwich. What I love about this pickle is the natural tanginess from the fresh cranberries.
Ingredients
- 2 cups fresh cranberries
- ¾ -1 cup oil
- 1½ tsp salt
- 1 tsp turmeric powder
- ½ -1 tsp red chilli powder
- 3-4 tbsp achar or pickle masala
Instructions
- Make sure your jar is clean and sterile. I heat it in the microwave oven for 1-2 minutes without the metal lid.
- Wash the cranberries. Wipe them dry with a kitchen towel. They should not be wet.
- Cut the cranberries into halves. Put them in a mixing bowl.
- Add salt and turmeric powder. Mix well.
- Add the achar or pickle masala and chilli powder.
- Heat oil in a small pan till it becomes hot.
- Pour the hot oil over the pickle masala and red chilli powder.
- Mix well to coat the cranberries with the spice mixture and oil.
- Spoon the pickle into the sterilized jar.
- Leave the lid on the jar with a small gap. Don't close it tight as yet.
- Allow the pickle to cool down a bit and then close the jar tightly with the lid.
- Allow the pickle to rest at room temperature for 5 days.
- Everyday gently stir the pickle with a clean spoon. This ensures that the oil coats all the cranberries as it tends to settle down.
- After 5 days the pickle is ready. Enjoy it with your favourite paratha, poori, thepla, khichdi.
- Store the pickle in the fridge. It stays fresh for 3-4 months if you have used a generous amount of oil.
Notes
- Make sure the cranberries are fresh and not soft.
- Use oil of your choice - mustard, sesame, groundnut. I have used sunflower oil.
- Add chilli powder and pickle masala according to your taste.
- Every time you take the pickle out for consuming, make sure you stir it so that the oil comes up. This helps to preserve the pickle longer.
- Leave the jar of pickle for 5 days in a cool shady place.