Cranberry spicy pickle recipe

Delicious Lip Smacking Two Spicy pickle recipes

Two delicious and spicy pickle recipes for a cozy winter presented here. Lip smacking cranberry-green chili pickle and green grape pickle can be prepared with simple ingredients and does not take much time to prepare.

Cranberry is considered as superfood and has many health benefits. It is rich in vitamin C, potassium, magnesium, phosphorus, Vitamin A, K and range of Vitamin B. Cranberry is recommended for UTI, it is good for heart health, blocks free radicals, good for hypertension and boosts immune system. Because of it tastes sour, cranberry is used after processing.

During winter many fruits taste sour. Green grape is no exception. One way to consume green grape during winter is, prepare grape pickle. Green grape also contains Vitamin C and K, rich in antioxidants, good for heart, protects eye health, improves mood and slows aging process and it also helps to reduce cholesterol.

Cranberry – Green chili pickle


  1. Cranberry – 2 cups
  2. Green chili- 3
  3. Red chili powder – 2 to 3 tsp
  4. Salt – as per taste

For seasoning:

  • Mustard – 2 tsp
  • Asafetida – Pinch
  • Turmeric – 1 tsp
  • Cooking oil – 2 tsp
  • Fenugreek seeds – ½ tsp
  • Curry leaves – few (optional)


  1. Wash and transfer cranberries on paper towel or a clean cloth to dry
  2. Crush cranberries and transfer to a pickle container.
  3. Slit green chilis long, add to cranberries.  Add salt, mix and set it aside about 6-8 hours.
  4. After 6 hours, add red chili powder and if needed add little more salt.  Mix well and keep aside overnight.
  5. Prepare seasoning using cooking oil, mustard, fenugreek seeds, asafetida, turmeric and curry leaves. Allow seasoning to cool. After cooling, add seasoning to cranberry-chili and mix well.
  6. Have cranberry pickle with rice, bread, chapathi or with varieties of rice dishes.

Green grape pickle


  1. Fresh green grapes – 3 cups
  2. Red chili powder – 2 to 3 tsp
  3. Turmeric – ½ tsp
  4. Salt

For seasoning:

  • Mustard – 1.5 tsp
  • Asafetida – Pinch
  • Cooking oil – 2 tsp


  1. Wash and transfer green grapes on paper towel or clean cloth for drying water on grape skin
  2. Longitudinally slit grapes to halves
  3. Transfer cut grapes to a container. Add chili powder, turmeric and salt. Mix well.
  4. Prepare seasoning using cooking oil, mustard, asafetida. Cool and add seasoning to grape and chili mix. Mix well.
  5. You can consume grape pickle fresh or leave it overnight and consume next day.

Image credit: Cranberry pickle: Copyright

Grape pickle:

Author: Sumana Rao | Posted on: December 10, 2020

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