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Top view of a white bowl with cranberry pachadi

Cranberry Pachadi

Spicy, tangy and delicious chutney made with fresh cranberries. This South Indian pachadi is great to serve with rice or roti.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Chutney, condiments, Side Dish
Cuisine: andhra, south indian
Servings: 20 servings


  • 1 tablespoon Oil*
  • 2 cups Cranberries, washed and drained
  • 2 tablespoons Red Chili powder
  • 1~2 tablespoon Tamarind paste (adjust as per taste)
  • 1 teaspoon Ground Mustard
  • To Taste Salt

For Tempering:

  • 2 tablespoons Sesame (gingelly)/ Peanut Oil
  • teaspoons Mustard Seeds
  • 3~4 Garlic cloves, finely minced


  • Heat oil in a pan, add the cranberries and cook covered for 5~7 minutes or until the berries are cooked through and turn mushy.
    Add the tamarind pulp, red chili powder, salt and ground mustard. Cook for 5~6 minutes more, stirring constantly.
  • Heat oil in a small saucepan, add mustard seeds and once the seeds start to splutter, add the garlic and turn off the heat.
    Pour the tempering over the chutney. Serve with rice, idli or dosa or upma.


  • Either fresh or frozen cranberries can be used to make this pachadi.
  • Use gingelly or peanut oil for the traditional South Indian flavor. Or use any light flavored oil like canola or vegetable.
  • Adjust the amount of chili powder, tamarind paste and salt in the recipe to suit your taste preference.
  • Store leftover chutney in an airtight container for up to 10 days in the fridge.
  • Make sure to use clean dry spoon every time you serve the chutney.


Serving: 2teaspoons | Calories: 58kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 17mg | Potassium: 107mg | Fiber: 1g | Sugar: 6g | Vitamin A: 247IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
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