- Rinse the berries couple times under running water. Drain and dry them thoroughly.
- Cut large berries in half or use whole berries if small.
- In a clean bowl, mix chili powder, salt and mustard powder. Add the berries and oil. Mix well.
- For the tadka, heat oil, add mustard seeds and hing and when the seeds sputter add to the pickle.
- Let the pickle sit overnight so that the cranberries have a chance to soak up all the flavors.
- Serve with rice, idli or dosa.