- 24 ounces fresh cranberries, halved
- 2 tablespoons fennel seeds
- 2 tablespoons black mustard seeds
- 1 teaspoon methi seeds
- 1 tablespoon +1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 cup oil
- Rinse the cranberries and then completely dry them. Use a paper towel if needed.
- Cut all of the cranberries in half, and place them in a bowl.
- Coarsely grind all the whole spices
- Heat oil in a saucepan over medium-high heat. Once the oil is hot, turn off the stove and add the freshly ground spices as well as salt, cayenne, turmeric and mix well.
- Pour this over the cranberries and mix well.
- Once the berries have cooled completely, pour them into a dry glass jar. Place the jar by a window so that it gets sunlight and let it sit for 5 days, making sure to shake the jar once a day to get the oil to coat all the berries. Move the jar to the fridge on day 5, then wait another 2 days before eating for the best flavor.
- Store this achar in the fridge for up to a month.
- This is a mildly spicy pickle. For a spicier pickle, you can add a few green chilies to the cranberries. You can also double or triple the amount of cayenne.
- You can always make the achar as written, and then add more salt and cayenne to taste once it has fermented.
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