Cranberry pickle | Cranberry oorugai | Instant cranberry thokku | Cranberry achar | Easy pickle recipe | Andhra style cranberry pickle with step-by-step photos and a video. Watch the cranberry oorugai video for a visual guide.
Why choose cranberries?
- Rich in antioxidants
- Supports urinary tract health
- Good for heart health
- Source of vitamins and minerals
- Anti-inflammatory properties
- May aid in cancer prevention
- Promotes digestive health
- Helps maintain dental health
Do I need to steam-cook?
Steam-cooking cranberries and tomatoes speeds up the process and softens the skins. If you skip steaming, sauté the cranberries and tomatoes until they become soft and mushy, then proceed with the rest of the recipe.
Should I pulse the cooked cranberries and tomatoes?
Either method works. You can pulse them briefly in a blender for a smoother texture or mash with a ladle or potato masher for a chunkier oorugai.
Why use Kashmiri chilli powder?
Kashmiri chilli powder adds a rich, bright color without too much heat. It enhances the visual appeal of this South Indian-style pickle. Adjust the quantity according to your spice preference.
Can I reduce oil?
Oil helps preserve the pickle and carries flavors. For the best traditional taste and shelf life, follow the recommended oil quantity. Reducing oil will change flavor and may shorten shelf life.
Shelf life
When cooled completely and stored in an airtight container, this tomato-cranberry pickle stays good for about 2 months. Always use a clean, dry spoon to serve.
Recipe categories
- Pickle varieties
- Curd rice
- Tomato-based recipes
- Cranberry-based recipes
Ingredients
Steam cook
- 250 grams ripe tomato
- 500 grams cranberry
Temper
- 1/4 cup sesame oil
- 1/2 tbsp mustard seeds
- 1 tsp asafoetida
Cranberry tomato pickle
- 1 tbsp Kashmiri chilli powder
- Salt as required
- 1 tbsp red chilli powder (plus extra if needed)
- 1/2 tbsp jaggery
How to make cranberry pickle (step-by-step)
- Steam-cook the tomatoes and cranberries for 8–10 minutes, or until the tomato skin loosens and the cranberries soften.
- Turn off the heat and let the mixture cool.
- Pulse or mash the cooled mixture to your desired consistency.
- Heat the sesame oil in a wide-bottomed pan over medium heat.
- Add mustard seeds and let them splutter.
- Reduce the flame to low. Add Kashmiri chilli powder, asafoetida, and red chilli powder. Stir briefly to bloom the spices.
- Add the mashed cranberry-tomato mixture and mix well.
- Raise the flame to medium. Add jaggery and stir until it dissolves.
- Bring the mixture to a gentle boil, then add the remaining sesame oil and salt. Mix thoroughly.
- Cook for 8–12 minutes, stirring occasionally, until the thokku thickens and oil begins to separate and ooze around the mixture.
- Remove from heat and allow to cool completely before storing in a clean, airtight jar.
Ingredients
Steam cook
- 250 grams ripe tomato
- 500 grams cranberry
Temper
- 1/4 cup sesame oil
- 1/2 tbsp mustard seeds
- 1 tsp asafoetida
Cranberry tomato pickle
- 1 tbsp Kashmiri chilli powder
- Salt as required
- 1 tbsp red chilli powder
- 1/2 tbsp jaggery
Instructions
- Steam-cook tomato and cranberry for 8–10 minutes or until tomatoes soften and cranberry skins loosen.
- Turn off the stove and let the mixture cool.
- Heat oil in a wide-bottomed pan.
- Add mustard seeds and let them splutter.
- Lower the flame and add Kashmiri chilli powder, asafoetida, and red chilli powder. Stir briefly.
- Add the cranberry-tomato mixture and mix well.
- Turn to medium flame and add jaggery; mix until combined.
- Bring to a gentle boil. Add sesame oil and salt, mix thoroughly.
- Cook 8–12 minutes until thokku thickens and oil separates.
- Cool completely and store in a clean, airtight jar.
Video
