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Cranberry achar on a blue and white plate. A sliver spoon is scooping up some achar.

Cranberry Achar (Indian Style Cranberry Pickle)

Shri Repp
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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Cook Time 10 minutes
Course Condiment
Servings 2 .5 cups

Equipment

Ingredients
 

Achar Ingredients

  • 3 cups (363 g) cranberries
  • 1 teaspoon fennel seeds
  • ½ teaspoon mustard seeds
  • ¼ teaspoon methi seeds
  • 2 teaspoons (12 g) 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
 

  1. Wash and rinse 3 cups cranberries and set aside in a large bowl.
  2. In a small skillet, add 1 teaspoon fennel seeds, ½ teaspoon mustard seeds, and ¼ teaspoon 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.
  3. Add the toasted whole spices along with the 2 teaspoons fine sea salt, 2 tablespoons Kashmiri chili powder, 2 tablespoons granulated sugar, and ¼ teaspoon turmeric powder to a spice grinder. Grind the spices into a fine powder.
  4. Pour the ground spices and 3 tablespoons lemon juice over the cranberries and mix to thoroughly combine.
  5. Make spiced oil:
    Add ¼ cup mustard oil or vegetable oil, 1 teaspoon cumin seeds, and ½ teaspoon mustard seeds 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.
  6. Add ½ teaspoon 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!  
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Notes and Tips

  • 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.
Did you make this recipe?Tag @moonriceshri so I can see your amazing creation!