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This pickle is very quick and easy to prepare. Great way to use up those last berries lying in the fridge.


1 cup

Total time

30 minutes




  • 1 cup cranberries
  • 3 tbsps chili powder
  • 2 tbsp mustard
  • 3 tbsps Salt ((or as per taste/ but be aware that salt acts as a preservative, so if enough salt is not adde
  • 0.25 cup Gingelly oil
  • 1 tbsp Gingelly oil
  • 1 tsp Mustard seeds
  • 0.25 tsp (14 oz.) can sweetened condensed milk


  1. Rinse the berries couple times under running water. Drain and dry them thoroughly.
  2. Cut large berries in half or use whole berries if small.
  3. In a clean bowl, mix chili powder, salt and mustard powder. Add the berries and oil. Mix well.
  4. For the tadka, heat oil, add mustard seeds and hing and when the seeds sputter add to the pickle.
  5. Let the pickle sit overnight so that the cranberries have a chance to soak up all the flavors.
  6. Serve with rice, idli or dosa.