Cranberry Garlic Pickle

Yields: 6 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins

Cranberry is a super fruit that is very commonly used during holiday seasons. It is made as a chutney or relish for Thanks giving Dinner. The fresh cranberry fruit is available very commonly in grocery stores. It is rich in nutrients and anti oxidants making it a super fruit. During off-season, it is available in sweetened and dried form . I bought a bag of this fresh cranberries and my South_Indian mind decided to make a tangy, spicy pickle. I also added some garlic cloves to it, making it more flavorful. This goes well for Idli , Dosai and Curd rice. It is such finger-licking and delicious. Do try this cranberry garlic pickle and enjoy as an accompaniment.




0/9 Ingredients
Adjust Servings


0/5 Instructions
  • In a pan, add gingelly oil. When hot, add mustard seeds, curry leaves and let it splutter.
  • Now add cranberries to it and set the flame to medium. The cranberries will begin to pop.
  • Meanwhile, add lemon sized soaked tamarind, red chilli powder and 7-8 cloves of garlic to a mixer jar. Make a coarse paste with this.
  • Add the paste to the cranberries and mash the popped cranberries with a ladle. Add salt, asafoetida powder and fenugreek powder. Let the raw smell goes off.
  • Add jaggery powder at the end and turn off the stove.


Always use fresh cranberries for the pickle. The dried cranberries are sweetened and will not be suitable for pickle. I have used garlic in this pickle. If you dont like the smell of garlic, you can skip it.

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