Скачать или смотреть Cranberry Amla Achaar

U.S. Cranberries aren’t just delicious—they’re a nutrient-dense superfruit bursting with antioxidants, vibrant color, and a tangy-sweet taste. Whether paired with spices or sweets, they add a global twist to Indian favorites.

A bold fusion of tradition and superfruit power! Our Cranberry & Amla Pickle combines the sharp zest of amla with the tangy sweetness of U.S. cranberries, slow-matured in aromatic spices. A shelf-stable, flavorful condiment that livens up every meal.

This recipe makes 1kg Cranberry Amla Pickle

Ingredients -
412.2g Amla
257.6g Dried Cranberry
206.1g Mustard Oil
41.2g Salt
16.5g Red Chilli Powder
10.3g Turmeric Powder
5.2g Roasted and Crushed Fenugreek seeds
5.2g Roasted and Crushed Fennel
4.1g Nigella Seeds
0.5g Asafoetida
41.2g Jaggery Powder

Method -
1. Steam amla for 5-7 minutes.
2. Then, let it cool, deseed, cut into wedges and pat dry.
3. In a cooking kettle, heat mustard oil to the smoking point.
4. Turn off the flame and set aside to cool it down a bit.
5. Once cooked, add nigella seeds, fenugreek powder and fennel powder to it. Set aside.
6. In a ribbon blender, add chilli powder, turmeric powder, salt, jaggery powder and mix well.
7. Now, add amla, dried cranberries and mix well.
8. Add the temper oil and combine it all, until amla and cranberries are coated well.
9. Next, add vinegar and mix well.
10. Transfer into a sterilized drum, cover and let the pickle rest for 2 days.
11. Then, transfer it into a sterilized airtight jar and make sure oil covers the solid. If needed, add extra oil.

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