Cranberry Chili Pickle


  • 1 LB bag of cranberries-washed
  • 2 Cups of chilies chopped- I used Thai chili, but you can use any type that you like and adjust the quantity based on your taste
  • 1 Cup Oil- You can use any oil you have on hand.  Many people prefer mustard oil for this.
  • 4 Tablespoons Cumin Seeds
  • 4 Tablespoons Turmeric Powder
  • ¼ Cup Salt
  • 1/2 Tablespoon Pepper
  • 2 Tablespoons Fennel Seeds
  • 2 Tablespoons Cumin Powder
  • 2 Tablespoons Coriander Powder
  • 4 Tablespoons Mustard Powder
  • 2 Tablespoons Garam Masala
  • 1 Cup Lemon or Lime Juice
  • 2 Tablespoons Apple Cider Vinegar
  • This makes enough to fill 1 large mason jar.  Since it is time consuming, I will cut enough chili and oil with spice for 4-5 jars to do a variety of pickle chilis.

Prep work required 24 hours before:

  • Wash the cranberry and chili a few times with cold water in a colander. 
  • Dry the cranberry and chili on paper towels to soak the water.  Repeat this process until it is nearly dry, and you can lay them for a few hours.  It is very important to make sure the chili and cranberry is completely dry or else it can mold during the pickling process.
  • Cut the chili into pieces and place in a large bowl. I use scissors and disposable gloves so that your hands don’t burn.  Also, avoid touching your eyes.
  • After you cut the chilies, sprinkle a generous amount of salt and lemon juice. 
  • Cover with a lid or saran wrap and place it in the fridge overnight to marinate.

Steps to make the cranberries:

  • Use a medium-size saucepan and place on medium heat.
  • Pour a little oil and add all the cranberries to simmer for 7 to 10 minutes.  Remove and place the cranberries into a bowl to cool.

Steps to make the chili and oil with spice:

  • Use a medium-size saucepan and place on medium heat.
  • Take the chilies that were marinated with salt and vinegar from the fridge.
  • Pour in 1 cup oil and let the oil heat up for 3 to 5 minutes.
  • Add the Cumin and Fennel Seeds into the pan. Let the seeds roast for 2-4 minutes.
  • Add the Turmeric Powder, Salt, Pepper, Cumin Powder, Coriander Powder, Garam Masala and Mustard Powder into the pan and stir for about 7-10 minutes. If the spice turns into a thick paste, add a small amount of oil.  It should be still be slightly watery.
  • Remove the pan from the stove and let it cool for about 15 minutes.

Pickling process:

  • Add the cranberries into the bowl and gently mix.
  • Then add the cooled oil with spice into the bowl and mix everything together.
  • Pour the mixture into a mason jar or something similar.
  • Add the apple cider vinegar to the jar.  Do not skip this step, this is crucial in ensuring it pickles versus molds. 
  • Set the jar by a sunny window for 2-3 days and enjoy.

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