Traditional Vegetarian Recipes, Kid-friendly Recipes & Instant Pot Recipes from Indian and International Cuisines

Cranberry Pickle/Cranberry Ooragaya

Cranberry Pickle/Cranberry Ooragaya

Cranberry Pickle is spicy, tangy and a delicious pickle to make in this fall season when you find fresh cranberries in the grocery stores. I had tasted cranberry pickle first time at my niece’s place. I just loved it. Last year,  I prepared cranberry pickle for a Diwali potluck and everybody loved it. I had made it using a store bought pickle masala powder which has North Indian spices in it. This year I wanted to make cranberry pickle using South Indian spices. I got inspired by Green Apple Pickle recipe posted  by  Shalini Ramachandran.  I have adapted the same recipe to prepare cranberry pickle/Uragai and it tasted awesome. I am going to try this recipe with tart Granny Smith green apples some time soon.

Cranberry pickle is very simple and quick to make and so very delicious. This pickle doesn’t need much oil  and is perfect for those who avoid eating pickles because there is too much oil in them. The shelf life of  this pickle is not too long. It can be stored up to 7-10 days in the refrigerator.


Let’s begin the process by keeping all the ingredients ready.


Measuring cup used: 1 cup = 250ml

Cranberries(chopped into small pieces) – 2 cups

Mustard seeds – 1/2 Tsp.

Gingelly Oil/Vegetable oil – 1 Tbsp.

Asafoetida powder – 1/4 Tsp.

Red Chilli Powder – 1 Tsp.(I have used Laxmi brand red chilli powder. You can add more chilli powder as per your taste)

Salt – to taste (approximately 1 Tsp.)

Roasted fenugreek seeds powder – 1/3 Tsp.

Turmeric powder – 1/4 Tsp.


Step 1:

Cranberries should be red, plump and firm to the touch. Do not use cranberies that are shriveled and soft to the touch. Rinse the cranberries and pat them completely dry with a paper towel. Chop them into small pieces using a chopper. I have used ‘Vidalia Chop Wizard’ to chop them. I placed 8-10 cranberries on the chopper and chopped them at once.

Step 2:

Heat the oil in a small pan. Add mustard seeds and let them crackle. Add asafoetida powder. Turn off the heat and let it cool.

Step 3:

In a small pan, dry roast some fenugreek seeds to golden brown color. Let them cool and powder them.

Step 4:

Add red chilli powder, turmeric powder, roasted fenugreek powder and salt to the chopped cranberries.


Step 5:

Add the prepared tempering to the cranberries. Mix well.

Step 6:

Cover it and let it marinate at room temperature for a day. Store in an air tight glass container in the refrigerator.

Enjoy this pickle with steaming hot rice/paratha/bread/dosa or wheat thins/crackers. 🙂

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