This spicy and sour cranberry achar is an Indian-style pickle that is fermented and preserved in mustard oil, Kashmiri chili powder, and fennel seeds. It is the perfect condiment to liven up any dish.
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What is achar?
For those unfamiliar, achar (Hindi), also known as oorga (Tamil), are Indian pickles. It is a condiment or side dish most similar to Korean kimchi rather than American dill pickles. A fruit or vegetable is fermented and preserved with mustard oil or sesame oil along with some spices and chili powder. The most popular achars are mango, lemon/lime, and garlic. However, you can really get creative with the ingredients you decide to pickle.
Inspiration behind cranberry achar
Cranberry is not a standard achar that you can buy at an Indian grocery store. The inspiration behind this pickle was to create a cranberry dish that I could serve at an Indian-inspired Thanksgiving. Traditionally a sweet cranberry sauce is served at an American Thanksgiving, but I wanted to use cranberries to create something more Indian-ish. The sourness and sweetness of the cranberries creates a delicious tart and spicy condiment that will have your mouth watering.
What is mustard oil?
This recipe calls for mustard oil, which you can find online or at your local Indian store. It is an oil that smells kind of like wasabi and adds a nutty and bitter flavor. When you find mustard oil in the store, you will see it marked for external use only. There are certain laws in the United States that require that this disclaimer be placed on the oil because of a type of fat that is found in mustard oil. I personally have grown up eating this oil so I feel comfortable using this for achar. However, you can substitute Indian sesame oil or use vegetable oil as a substitute.
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Important tips for making and storing achar
- Achar gets better with time. Let your pickle sit for at least 4 hours before eating. However, this cranberry pickle does well with at least 3 days of fermenting. This allows the sour cranberries to release their juices and mix with the other ingredients in the pickle.
- Move the achar to the fridge after 3-4 days for a longer shelf life. Once the achar has fermented for 3-4 days at room temperature, you should move it to the fridge for a slower fermentation and a longer shelf life.
- Measure the salt by weight not volume. The rule of thumb is that there is a ratio of at least 3% in weight of fine sea salt to fruit or veggie when making a pickle. This helps inhibit and prohibit bacterial growth. That means that if you have 100g of cranberries then you would need at least 3g of salt.
- If storing achar for long periods of time, make sure to store achar in a sanitized mason jar to prevent mold.
Cranberry Achar (Indian Style Cranberry Pickle)
- Total Time: 10 minutes
- Yield: 2.5 cups 1x
- Diet: Vegetarian
Description
This spicy and sour cranberry achar is an Indian-style pickle that is fermented and preserved in mustard oil, Kashmiri chili powder, and fennel seeds. It is the perfect condiment to liven up any dish.
Ingredients
Achar Ingredients
- 3 cups (336g) cranberries
- 1 teaspoon fennel seeds
- ½ teaspoon mustard seeds
- ¼ teaspoon methi seeds
- 2 teaspoons (12g) fine sea salt
- 2 tablespoons Kashmiri chili powder
- 2 tablespoons granulated sugar
- ¼ teaspoon turmeric powder
- 3 tablespoons lemon juice
Spiced Tadka Ingredients
- ¼ cup mustard oil or vegetable oil
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon asafetida
Instructions
- Wash and rinse cranberries and set aside in a large bowl.
- In a small skillet, add fennel seeds, mustard seeds, and methi seeds and dry roast on medium heat for 1-2 minutes or until you smell the scent of the spices. Make sure to saute the spices frequently so one side doesn’t burn. Remove the spices from heat and allow them to cool briefly.
- Add the toasted whole spices along with the salt, Kashmiri chili powder, granulated sugar, and turmeric to a spice grinder. Grind the spices into a fine powder.
- Pour the ground spices and lemon juice over the cranberries and mix to thoroughly combine.
- Make spiced oil: Add mustard oil, cumin seeds, and mustard seeds listed under the spiced tadka ingredients into a small skillet on medium heat. Wait for the seeds to start sizzling and popping in the oil and then turn off the heat.
- Add asafetida to the oil mixture and pour it over the cranberry mixture. Transfer the achar to a clean and sanitized mason jar with a lid. Allow the pickle to sit at room temperature for at least 4 hours and up to 3 days at room temperature to allow for the cranberries to release their juices, ferment, and meld with the spices. Transfer the achar to the fridge after 3 days and enjoy the pickle for up to 2 months!
Notes
- If you need to expedite the process of making this achar you can you can either cut the cranberries in half or heat them over the stove with 2-3 tablespoons of water until they soften and burst before adding them with the spices. This helps the cranberries release their juices and soften a bit. However with time, the cranberries will soften and provide you with bursts of sour flavor.
- Cook Time: 10
- Category: Condiment
- Method: Stovetop
- Cuisine: Indian
Keywords: Cranberry Achar (Indian Style Cranberry Pickle)
Frequently Asked Questions
Mustard oil is a pungent oil that smells similar to wasabi. It is used to add extra flavor to Indian dishes. You can learn more about it here.
The longer you allow the pickle to ferment the tastier it will be. It is best to speed fermentation of the pickle at room temperature for 4 hours to 4 days and then slow down this process by placing the achar in the fridge. If you need to expedite the process, you can either cut the cranberries in half or heat them over the stove with 2-3 tablespoons of water until they soften and burst.
Kashmiri chili powder is a bright red chili powder that has a mild spice. You can learn more about it here.
Fenugreek seeds, also known as methi seeds, are a small brownish-yellow seed that adds a bitterness and depth to Indian cooking.
A spicy achar is paired nicely with a roti or a cooling yogurt rice.
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