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Cranberry Pickle / Kuruthinelli Urugai

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Cranberry Pickle or Kuruthinelli Urugai prepared in Indian style with step by step pictures.

After making Rasam using cranberry, I prepared pickle with the leftover. Due to it’s sourness it tastes very good in Indian style pickle. If you know how to make Mango pachadi, then just replace the mango with cranberry. This sweet, spicy and tangy cranberry tastes so good and can be served with bread, Idly and fries too. I will post a recipe during the next cranberry season.

The south Indian Style Cranberry  pickle is easy to prepare and uses freshly ground pickle masala for enhancing the taste and flavor. Use only gingelly oil. It starts to foam if you add mustard seeds which is quite normal. Sometimes the cranberries burst, so keep the flame in low and increase the heat gradually. So it starts to blister first, then becomes soft and mushy. When we mix it, it comes to a paste like consistency.

Once it is prepared, it tastes almost like a typical south indian pickle. however, if you are not sure about your liking towards cranberries, then try it in a small batch. But I am sure you love it if you love to try different types of pickles.

Other Cranberry recipes you may like:

Cranberry Rasam


Basic Information:

Preparation Time: 10 minutes

Cooking Time: 20 to 30 minutes

Makes: approximately 1 and 1/2 cup


½ tsp fenugreek seeds

22 dry red chillies or as required for spiciness

1/3 cup gingelly oil

¾ tbsp mustard seeds

A generous pinch asafetida

3 cups cranberries, washed and pat dried

Salt to taste

Video Recipe:

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Method with step by step pictures:

1) Wash the cranberries well and pat dry well. Make sure there is no water or wet.

2) Roast the 1/2 tsp fenugreek seeds and 22 dry red chillies till they slightly turn in colour. Adjust the dry chilli quantity according to the sourness of the cranberries used.


3) Transfer to a plate and cool down.


4) Once the ingredients are cooled down, grind it to a smooth powder. Keep it aside.

5) Next in a kadai, heat 1/3 cup gingelly oil.

6) Add 3/4 tbsp mustard seeds and allow it to crackle. Cover the kadai using lid to avoid the over spluttering of the mustard seeds.


7) Add a generous pinch of asafoetida.

8) Add cranberries carefully and mix well.


9) The carnberries started to blister. The skin peal automatically and becomes soft. If needed, gently mash the cranberries using the spoon or ladle.


10) Let the cranberries cook completely. Once the cranberries are cooked, add the ground powder and salt to taste. Salt quantity differs based on the sourness of the cranberry.

11) Mix well so that the masala mixed well with the cranberries. Let it cook till the oil oozes out from the pickle.


12) Once the oil oozes out from the pickle, cool down completely and store in a clean, dry container.

Serving Suggestions:

1) Cranberry pickle which is prepared in indian style tastes good with curd rice and some of the variety rice.

2) It pairs well with the roti/chapathi/ stuffed paratha too.



1) You can use a small pinch of katti perungayam instead of the powdered one(asafoetida). If using, fry it in 1/2 tsp oil till it becomes slightly bigger in size and changes in colour. Cool down and add it with dry red chillies and grind  it to a powder before adding to pickle.

2) Additionally you can add curry leaves if you have it.

3) The spice level reduces a bit after couple of days, so add the dry red chillies accordingly.

4) This pickle stays good for 2 to 3 weeks if handled well and stored properly in a refrigerator.

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