When my mom got married in India in the 80s, she lived with my dad’s side of the family for a year… without my dad! He was in America, working while they waited for her paperwork to come through.
While mom lived with her in-laws in Allahabad, she’d make all sorts of pickles, jams, and jellies from the fruit growing in my dad’s family’s garden. One of those fruits was a pinkish-white berry called karonda, which just so happens to look very similar to a cranberry. They are both about the same size, and they are both sour berries.
It’s not possible to find karonda here in the US (at least, not that I’m aware of), so my mom uses cranberries instead. This is her karonde ka achar, only made with cranberries.
It has taken me a long time to share my mom’s pickle recipes here on the blog, and I think I know the reason why. Pickles are a test of patience and trust, two skills that I probably need to work on. Pickles are not difficult to make, but they require time.
Before you can start, you have to wash and dry the fruit (or vegetable) that you’re making a pickle out of; they must be thoroughly dry – sometimes, you have to use paper towels to be sure. Then you have to cut them. Just a heads up, if pickles are a test of patience, this cranberry pickle will test your limits. Slicing through handfuls of tiny cranberries is a painstaking process.
Add freshly ground spices, salt, and oil. After that, there’s nothing to do but wait and trust the process.
Depending on the pickle, the length of time varies. Some pickles take days, weeks, or even months to reach their peak flavor. This cranberry pickle takes around a week for the fruit to release its juices and for the spices to mingle and intensify in flavor. Eat it too soon, and you’ll be eating bitter, raw berries. Wait until it’s ready, and you’ll be rewarded a pickle that’s well-balanced in flavor – salty, sour, a bit spicy.
I think there’s a reason my mom is so good at making pickles. She’s a very patient and trusting person. I suppose you’d have to be to live with your brand new in-laws for a year, to eventually be with your husband, who you’d only met for the first time on your wedding day.
Happy 37th wedding anniversary to my parents, who, like pickles 😂, have only grown better together with time. ❤️
Ingredients
- 24 ounces fresh cranberries halved
- 2 tablespoons fennel seeds
- 2 tablespoons black mustard seeds
- 1 teaspoon fenugreek seeds methi seeds
- 1 tablespoon +1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 cup oil
Instructions
- Rinse the cranberries and then completely dry them. Use a paper towel if needed.
- Cut all of the cranberries in half, and place them in a bowl.
- Coarsely grind all the whole spices
- Heat oil in a saucepan over medium-high heat. Once the oil is hot, turn off the stove and add the freshly ground spices as well as salt, cayenne, turmeric and mix well.
- Pour this over the cranberries and mix well.
- Once the berries have cooled completely, pour them into a dry glass jar and let it sit for 5 days, making sure to shake the jar once a day to get the oil to coat all the berries. Move the jar to the fridge on day 5, then wait another 2 days before eating for the best flavor.
- Store this achar in the fridge for up to a month.
Notes
- This is a mildly spicy pickle. For a spicier pickle, you can add a few green chilies to the cranberries. You can also double or triple the amount of cayenne.
- You can always make the achar as written, and then add more salt and cayenne to taste once it has fermented.
Bill says
When adding the oil to the cranberries, is it okay to let the oil cool completely? I want to maximize the healthy microbiota from the fermenting process and adding hot oil can kill off the good bacteria. Thanks!
Ashley - My Heart Beets says
Yes, that’s fine to do. Enjoy!
Usha says
Love this idea of making aachar , I miss karonda ( being from north India ) I usually make cranberry pickle on the stove top
. it seem your parents got married around the same time as I will celebrate my 40 th this month
My Heart Beets says
Hi Usha, thank you for sharing! I hope you have a great time celebrating your 40th anniversary – how exciting!
Tan Summers says
Never mind, I found the link.
Thanks,
Tan
My Heart Beets says
Glad you found it! Let me know what you think of it 🙂
Tan Summers says
For some reason I can’t find the recipe for cranberry achar, only the blog post. I would like to make it. Can you please put a link directly to the recipe so I can find it?
Thanks,
Tan
My Heart Beets says
Glad you found it! Let me know what you think of it 🙂
Dhruti says
Can I keep/store it outside at room temperature or in the refrigerator for left over pickle?
My Heart Beets says
Hi Dhruti, I would move it to the fridge around day 5. Hope that helps!
Dhruti says
Thanks Ashley for your help! I did that. My family and I enjoyed so much of this pickle. My family doesn’t like Cranberry taste but they liked in the pickle so credit goes to you and your recipe. Thanks again!
My Heart Beets says
Dhruti, that’s so great to hear! Thank you for coming back to let me know how the achar turned out 🙂
michelle says
Is it possible to make this during winter if I don’t get much sunlight here?
Thanks!
My Heart Beets says
Hi Michelle, yes, this recipe will work without sunlight – no need to put it by a window 🙂
John Moore says
I had some fresh cranberries in the refrigerator and tried this recipe. I love it. I was a bit worried about fermenting in oil (I ferment hot peppers, sauerkraut, kimchi- all in brine) but this recipe worked out very well. I have to admit that I have not liked the pickles I’ve had in Indian restaurants; maybe I’ve not acquired the taste- yet. After tasting this cranberry pickle I’m motivated to research pickle recipes and try more offerings in restaurants. Thanks for the great recipe and the story behind it.
My Heart Beets says
John, that’s so great to hear! I’m glad you like this cranberry achar. 🙂 Thank you for letting me know how it turned out for you!
Krista says
Just picked up some fresh cranberries recently and am excited to make this! What kind of oil would you suggest using?
My Heart Beets says
Hi Krista, you can use any neutral oil – I like avocado oil. Let me know what you think!
Roomina says
Now I see where you get your looks from. Your mom is very pretty. Thanks for sharing this, I will definitely try it, looks yummy.
My Heart Beets says
lol, thanks Roomina 🙂
Laura says
Thank you for sharing such a beautiful story. I hope to try this recipe soon. Take care!
My Heart Beets says
Thank you, Laura! 🙂
Alpa says
Very nice yummy 🤤 thank you so much!
My Heart Beets says
Thanks, Alpa 🙂