Cranberry Jalapeno Pickle

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Get ready to tantalize your taste buds with my Gujarati-style instant Cranberry Jalapeno pickle! This pickle is satisfying and bursting with the vibrant flavors of fresh, tart cranberries and fiery jalapenos. Made with mustard, fenugreek, and a blend of spices, it’s incredibly easy to whip up in under 15 minutes! This pickle pairs beautifully with curd rice, dal rice, parathas, and much more. So why wait? Try making this pickle today and dive into a burst of flavors that will elevate any meal!

Cranberry jalapeno pickle in a kansa plate.

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Ingredients
Instructions.
Storage
Top tip
FAQ
More condiment recipes
Cranberry Jalapeno Pickle

Achaar is an integral part of Indian cuisine and comes in various forms, from sweet to spicy to tart, reflecting the diversity of regional and household recipes. A traditional Indian meal, or thali, typically features some pickle, chutney, and many other dishes.

Homemade pickles made from seasonal fruits are a cherished skill passed down through generations. Making pickles using seasonal ingredients is relatively easy, particularly with instant recipes like this Green Apple Pickle.

Today, I am sharing a pickle recipe made with cranberries. But before that, let’s briefly learn what cranberries are.

Cranberries are small, round, red berries native to North America, known for their sour and tart flavor. They are typically available during the fall season, especially around Thanksgiving. Cranberries are considered a superfood, rich in various nutrients, including antioxidants and vitamins C, K, A, and E, as well as essential minerals such as potassium, manganese, and calcium. Their tartness often leads to their use in cooked forms like pickles, jellies, sauces, and baked goods. Incorporating cranberries into your diet can be a delicious way to boost your health.

One of my favorite ways to utilize fresh cranberries is to prepare pickles or achaar. This achar is so delicious, requires no cooking, and can be prepared in 15 minutes. It combines fresh cranberries with sliced jalapenos, mustard seeds, fenugreek seeds, fennel seeds, and some basic spices, creating a delightful flavor profile. The pickle is vegan and soy-free and can be adapted to be nut-free by substituting the peanut oil with another oil of your choice, such as mustard oil, which imparts a strong, distinctive flavor.

To prepare the pickle, chop the cranberries, mix the spices, and transfer the mixture to a jar. The pickle can be stored in the refrigerator for at least two months, though it is often consumed much sooner due to its appealing taste and vibrant color, which can brighten any meal. I would love to hear about your experience with this pickle, so don’t hesitate to share your thoughts and any modifications you made.

Ingredients

Cranberries: Use fresh or frozen cranberries. Do not use dried.
Jalapenos: You can substitute it with Serrano peppers.
Oil: I have used cold-pressed peanut oil, but you can use any oil you like. Avocado and mustard oil work great in this recipe.
Crushed Fenugreek seeds, also known as methi na Kuria, add a special bitterness to the pickle that goes perfectly with the tartness of the cranberries. You can find them at an Indian store or online on Amazon.
Mustard seeds: Mustard seeds are the most important ingredient in a pickle. When ground, they have an amazing aroma and remind me of summer back home. They can also be found in an Indian store or online on Amazon.
Fennel seeds: Saunf/fennel seeds add refreshing and calming flavors to the pickle.
Red chili powder—I use Kashmiri red chili powder for this recipe because it is less spicy than other Indian red chili powders and gives the pickle a great color. Other spices: Turmeric powder, hing, and salt.

See recipe card for quantities.

Instructions.

Step 1: In a blender jar, take fenugreek seeds, mustard seeds, fennel seeds, salt, turmeric powder, hing, and chili powder. Crush until the texture of mustard seeds and fenugreek seeds is coarse.

adding cold pressed peanut oil n achar masala.

Step 2: In a pot, heat peanut oil very well. Once the oil is hot, switch off the flame and add this hot oil to the spice mix. Mix everything well. Let the mixture cool down completely.

Step 3: Wash the cranberries and jalapenos. Dry them completely using kitchen towel. Now cut the cranberry into half and Place the cranberries into a cooled pickle masala mixture.

mixing sliced jalapenos with achar masala.

Step 4: Wash the jalapenos and dry them completely. slice the jalapenos in ¼ inch thick slices. Mix the jalapenos with spice mixture and cranberries.

Cover the pickle and let it rest for one day. Next day, stir the pickle and store it in an air-tight container in the fridge. It stays good for 2 months.

Cranberry jalapeno pickle stored in a bottle.

Storage

It’s very important to store the pickle in a dry container. It stays fresh for one week at room temperature or up to two months in the refrigerator.

Top tip

Achar, or Indian pickle, improves in flavor when it rests for some time. To allow the flavors to develop, it is recommended that the pickle sit for at least one day before consumption. After fermentation at room temperature, transfer this Instant achar to the refrigerator for extended shelf life.
You can omit the jalapenos from the recipe if you prefer a milder flavor.
It’s worth noting that pickles generally have a high sodium content, so it’s important to consume them in moderation, especially for those monitoring their salt intake.
To prevent achar from going bad, make sure that the jars and utensils are completely dry when preparing and storing it.
Adjust the amount of chili powder according to your personal heat tolerance. Lastly, allow the pickle masala to cool completely before mixing cranberries and jalapenos.

FAQ

What is Cranberry pickle served with?

Cranberry pickle tastes best with Curd rice, dal rice, roti-sabji, or plain rice. You can serve this with dosa, idli, and Parathas too!

Can I use ready achar/pickle masala?

Sure, you can use readymade pickle masala. You don’t need to add anything else if you do. Just mix cranberries, jalapenos, and about ½ cups of pickle masala.