Cranberry Relish, Pickle

November 17th, 2011 filed under Chutneys / Pickles, Gluten Free, Vegan
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Cranberry Relish is a spicy and tangy pickle that is a perfect addition to many dishes. Cranberry Relish can spice up any meal. It tastes especially great with sandwiches and perfect for the upcoming holidays!


  • 2cup fresh cranberries cut in halved
  • 2 chopped green chili adjust to taste
  • 2 tablespoon shredded ginger
  • 2-1/2 teaspoon salt
  • 1/4 teaspoon red chili powder, adjust to taste
  • 1 teaspoon black mustard seeds ground (rai)
  • 1 teaspoon fennel seeds crushed (saunf)
  • 1/8 teaspoon asafetida
  • 2 tablespoon mustard oil


  1. In a glass bowl mix all the ingredients.
  2. Heat the oil moderately in a small bowl, add asafetida and pour the oil over the cranberry mix, and mix it well.
  3. Keep the relish in a glass jar or glass bowl.
  4. You may serve this same day but it taste batter after it has marinated for a day.
  5. Cranberry Relish can be made in large batches; it has a long shelf life.
  6. This can stay out at room temperature for a week or refrigerate for about 2 months.

If you enjoyed the recipe for Cranberry Relish, Pickle, here are more great recipes you should try from Manjula's Kitchen.

17 Responses to “Cranberry Relish, Pickle”

  1. [...] Recipe and photo originally posted by Manjula’s Kitchen. [...]

  2. adil says:

    dear manjula ,can you pls give me indian name for cranbery,pls help me in this

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