This pickle is very quick and easy to prepare. Great way to use up those last berries lying in the fridge.


Cranberry Pachadi
Cranberry Pachadi
Yum
Print Recipe
Servings Prep Time
1 cup 10 minutes
Cook Time
20 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
20 minutes
Cranberry Pachadi
Cranberry Pachadi
Yum
Print Recipe
Servings Prep Time
1 cup 10 minutes
Cook Time
20 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
20 minutes
Ingredients
  • 1 cup Cranberries
  • 3 tbsps chili powder Red (preferably use pickle grade )
  • 2 tbsp Mustard powder
  • 3 tbsps Salt (or as per taste/ but be aware that salt acts as a preservative, so if enough salt is not added, pickle might spoil quickly)
  • 1/4 cup Gingelly oil
For tadka:
  • 1 tbsp Gingelly oil
  • 1 tsp Mustard seeds
  • 1/4 tsp Hing
Servings: cup
Instructions
  1. Rinse the berries couple times under running water. Drain and dry them thoroughly.
  2. Cut large berries in half or use whole berries if small.
  3. In a clean bowl, mix chili powder, salt and mustard powder. Add the berries and oil. Mix well.
  4. For the tadka, heat oil, add mustard seeds and hing and when the seeds sputter add to the pickle.
  5. Let the pickle sit overnight so that the cranberries have a chance to soak up all the flavors.
  6. Serve with rice, idli or dosa.
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0 thoughts on “Cranberry Pachadi”

  1. I never bought fresh Cranberries from the store, I only use dried ones. I must try this, I think I am going to like this. Bookmarked.

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