Tangy Cranberry Dates Pickle Recipe

30 minutes



Indulge in the festive spirit with our sensational Cranberry Dates Pickle recipe! Crafted with love and care, this pickle is a cherished tradition during the holiday season. Bursting with a harmonious blend of flavors, it’s the perfect accompaniment to any meal or a delightful gift for your loved ones.

To start, we heat up sesame oil in a pan and add mustard seeds, allowing them to dance and release their aroma. Then, we add fresh garlic, ginger, and green chilies, infusing the oil with their spicy tang. Next, we toss in split mustard seeds and curry leaves for a burst of Kerala pickle authenticity.

Now, it’s time to introduce the star ingredients – soaked dates and vibrant cranberries. We season them with red chili powder, turmeric, sugar, and salt, creating a symphony of sweet, spicy, and tangy flavors. To balance the acidity, we add a generous splash of vinegar.

As the pickle simmers, the cranberries release their juices, mingling with the spices to create a luscious sauce. A pinch of asafoetida adds a final flourish of flavor and aroma.

After just a few minutes of cooking, our rich, red pickle is ready to be transferred to jars. But don’t forget to let it cool completely before sealing – this ensures maximum freshness and flavor retention.

Whether enjoyed with rice, bread, or as a standalone treat, our Cranberry Dates Pickle promises to delight your taste buds and warm your heart this holiday season. Try it out and spread the joy of homemade goodness with your family and friends!


Section Title

No Reviews


Adjust Servings
1 Tsp Mustard seeds
1 Tbsp Red chili powder
1/4 Tsp Turmeric Powder
A pinch of Asafetida
1 Tbsp Split Mustard Seeds
3 Cloves of Fresh Garlic
Small Peice of Fresh Ginger
2 Thai Green Chilies
Sugar to taste
4 (Soaked in Warm Water) Dates
2 Tbsp of Sesame Oil
1/2 Cup Vinegar
2 Cups Fresh Cranberries
Fresh Curry Leaves According To Taste
Salt To Taste
Products used for this recipe.
1 Pan (cast iron)
1 Stirring utensil (spoon or spatula)
1 Mason jar or container for storing the pickle
Nutritional Information
704 kcal Calories
30g Fat
110g Carbohydrates
6g Protein
15g Fiber


Prepare Ingredients: Gather all the necessary ingredients, including mustard seeds, red chili powder, turmeric powder, asafoetida, split mustard seeds, fresh garlic, ginger, green chilies, sugar, dates soaked in warm water, sesame oil, vinegar, fresh cranberries, fresh curry leaves, and salt.
Mark as complete
Heat Sesame Oil: Heat two tablespoons of sesame oil in a pan until it's hot.
Mark as complete
Add Mustard Seeds: Once the oil is hot, add one teaspoon of mustard seeds to the pan and let them splutter.
Mark as complete
Add Garlic, Ginger, and Green Chilies: Add thinly sliced garlic, small pieces of ginger, and chopped green chilies to the pan. Stir them well.
Mark as complete
Add Split Mustard Seeds and Curry Leaves: Lower the heat and add one tablespoon of split mustard seeds to the pan. Stir them and then add fresh curry leaves according to your preference.
Mark as complete
Add Soaked Dates and Spices: Add four dates soaked in warm water to the pan. Mix in one tablespoon of red chili powder and a quarter teaspoon of turmeric powder. Stir everything well until the dates are mashed and blended with the spices.
Mark as complete
Add Fresh Cranberries: Add two cups of fresh cranberries to the pan. Be careful as they will reduce in size when cooked.
Mark as complete
Season with Salt and Sugar: Season the mixture with salt to taste and add one teaspoon of sugar to balance the sweetness and tartness.
Mark as complete
Add Vinegar: Pour in half a cup of vinegar to the pan. Stir everything together.
Mark as complete
Adjust Consistency: Taste the pickle and adjust the consistency if needed by adding a tablespoon or two of hot water.
Mark as complete
Add Asafoetida: Sprinkle a pinch of asafetida over the mixture and stir it in.
Mark as complete
Simmer: Let the mixture simmer for a couple of minutes, stirring occasionally.
Mark as complete
Cool and Transfer: Turn off the stove and let the pickle cool completely. Once cooled, transfer it to a container or mason jar.
Mark as complete
Enjoy its Tangy, Spicy, and Sweet Favors!
Mark as complete


Heat Sesame Oil: Heat two tablespoons of sesame oil in a pan until it's hot.
Store: Store the cranberry dates pickle in the refrigerator. It will last longer when properly cooled and stored.