Name: Cranberry Pickle recipe by Neha Paliwal at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: Cranberry known as karonda also 1 cup around 100 grams; Raw mango 1 whole piece; Green chilies 2 to 3; Sugar 1/2 tsp; Fennel Seeds 1 tsp; Fenugreek seed 1/4 tsp; Red chili powder as per taste; coriander powder 1 tsp; Mango powder 1/2 tsp; Turmeric powder 1/4 tsp; salt as per taste; Mustard oil 2 tsp(you can add more according to your taste)

ABOUT Cranberry Pickle RECIPE

Everyone got a special name for their Grandmother- Grandma, Nonna, Noni, the list goes on and on. Regardless of what you call her, if youre lucky enough to have her, she is probably pretty awesome. Full of wisdom,recipesand life lessons.So here a special condiment instant pickle recipe dedicated to her.

Ingredients Serving: 8

Cranberry known as karonda also 1 cup around 100 grams
Raw mango 1 whole piece
Green chilies 2 to 3
Sugar 1/2 tsp
Fennel Seeds 1 tsp
Fenugreek seed 1/4 tsp
Red chili powder as per taste
coriander powder 1 tsp
Mango powder 1/2 tsp
Turmeric powder 1/4 tsp
salt as per taste
Mustard oil 2 tsp(you can add more according to your taste)

Instructions

Firstly take the cranberries wash and dry with a kitchen towel or any clean cloth.
Now cut the cranberries into half.
Now take raw mango peel its skin and cut into small cube shape.
Take green chilies wash and dry, remove there stems but do not cut or slit them.
Now take a wok add oil let it heat for 5 to 7 minutes till the smell of mustard oil goes away.
Now add fennel seeds and fenugreek seeds in it.
Stir it for 2 minutes.
Now add cranberries raw mango pieces and green chilies in it.
Now add sugar, salt, chili powder, mango powder ,coriander powder all the dry masalas.
Mix it well.
Now cover this with a lid for 10 minutes.
After 10 minutes,check the cranberries has turned little soft (they should not be overcooked)
Your cranberry pickle is ready enjoy with ajwain paranthas!

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