Name: Spicy & Tangy Cranberry Pickle: An Indian Condiment
Prep time: 15 min
Total time: 15 min
Ingredients: 250 gm Cranberries; 100 gm Chilies (green, slitted); 50 gm Masala (five-spice); 10 gm Garam Masala; 100 gm Mustard Oil; 1.5 tsp Salt (or as per taste)

Spicy & Tangy Cranberry Pickle: An Indian Condiment

Geeta Biswas

UpdatedJanuary, 2026

15 minutes

1093 reads

4.41 from 5 votes

Homestyle Cooking Indian

About Spicy & Tangy Cranberry Pickle: An Indian Condiment

Imagine the tangy burst of cranberries infused with the warmth of Indian spices. This homemade cranberry pickle takes a traditional flavor profile and adds a fiery kick, creating a condiment that's both exciting and comforting.

Tart cranberries and fiery green chilies are blended with fragrant five-spice masala, then dehydrated to intensify their flavors. This process creates a wonderfully unique pickle with a perfect texture.

From breakfast dosas to a simple dinner of dal and rice, this vibrant condiment adds a burst of flavor to any meal. Enjoy the bright, tart taste of cranberries year-round with this delicious and easy pickle.

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Recipe Time & More

Prep15

Total15

Calories177 kcal

Serves

Served AsBreakfast Brunch Dinner Lunch

Recipe TasteSalty Sour Spicy Tangy

Ingredients

Pickling Ingredients

▢ 250 gm Cranberries
▢ 100 gm Chilies green, slitted

Spice Blend

▢ 50 gm Masala five-spice
▢ 10 gm Garam Masala

Other Ingredients

▢ 100 gm Mustard Oil
▢ 1.5 tsp Salt or as per taste

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Instructions

Halve the cranberries and slit the green chilies. Spread them in a single layer on a tray.
Sun-dry the cranberries and chilies for a full day, or until completely dehydrated. This concentrates their flavor and prevents the pickle from spoiling.
In a dry skillet, lightly roast the fennel seeds, fenugreek seeds, coriander seeds, cumin seeds, mustard seeds, black peppercorns, cloves, cardamom pods, and cinnamon sticks. Roasting enhances the spices' aromas.
Roughly grind the roasted spices. A coarse grind provides texture and releases their full flavor.
In a mixing bowl, combine the dried cranberries, green chilies, ground spices, mustard oil, and salt. Mix thoroughly, ensuring all ingredients are evenly coated.
Transfer the cranberry pickle mixture to a clean, sterilized glass jar. Seal tightly.
Allow the pickle to mature for two weeks in a cool, dark place. This allows the flavors to meld and deepen.
Once matured, the cranberry pickle is ready to enjoy. It can be stored for up to a year in a cool, dark place.

Recipe Notes

Good To Know

For an extra layer of flavor, lightly roast the five spices masala (panch phoron) in a dry pan before adding it to the pickle mix—this intensifies their aroma and depth.
For a milder version, deseed the green chillies before dehydrating, or use a mix of mild and hot chillies to better control the spice level.
If you prefer a slightly sweeter pickle, add a tablespoon of jaggery or brown sugar while mixing in the spices—this balances the cranberries’ tartness and rounds out the flavors.

Expert Tips

Experiment with other dried fruits like chopped apricots or raisins for a different flavor profile. Consider adding a pinch of salt to enhance the overall taste.
For a festive touch, add a few thin slices of orange zest to the pickle mixture. The citrusy aroma complements the spices beautifully.
This cranberry pickle pairs exceptionally well with roasted meats, cheese platters, and sandwiches. It also adds a unique zing to salads and yogurt parfaits.

Storage Instructions

To ensure maximum shelf life, sterilize your glass jars thoroughly and let the pickle cool completely before sealing; any residual moisture can lead to spoilage.
Store in a cool, dark place for up to several months. Once opened, refrigerate and consume within a few weeks.