Cranberry Jalapeno Carrot Pickle Recipe – Spicy Indian Relish

Last Updated on 4 months by Neha Deshmukh

Cranberry Jalapeno Carrot Pickle Recipe – Spicy Indian Relish

Hey everyone! If you’re anything like me, you love a good pickle. But sometimes, you want something a little…different. Something with a bit of a kick, a little sweetness, and a whole lot of flavor. That’s exactly what led me to create this Cranberry Jalapeno Carrot Pickle. It’s a surprisingly delicious combination that’s become a total hit with my family and friends. Trust me, you’ll be reaching for this one again and again!

Why You’ll Love This Recipe

This isn’t your grandma’s mango pickle (though, let’s be real, I love those too!). This pickle is a vibrant, spicy-sweet relish that’s perfect for adding a zing to your meals. It’s incredibly easy to make, requires minimal cooking (basically none!), and the flavors just get better as it sits. Plus, it’s a fantastic way to use up fresh cranberries, especially around the holidays.

Ingredients

Here’s what you’ll need to whip up a batch of this delightful pickle:

• 12 oz Fresh Cranberries
• 8 oz Jalapenos
• 6 oz Carrots
• 4 tbsp Pickle Masala
• Salt to taste
• Red Chili Powder to taste
• 4 tbsp Oil

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Fresh Cranberries: Selecting & Preparing

Look for firm, plump cranberries with a deep red color. Avoid any that are soft or shriveled. Don’t worry about washing them too thoroughly – a quick rinse is all they need.

Jalapenos: Heat Levels & Handling

Jalapenos can vary in heat, so taste a tiny piece before you start slicing! If you’re sensitive to spice, remove the seeds and membranes for a milder pickle. Always wear gloves when handling jalapenos, or your hands will burn! Seriously, don’t skip the gloves.

Pickle Masala: Regional Variations & Brands

Pickle masala is a blend of spices commonly used in Indian pickling. You can find it at most Indian grocery stores. MDH and Everest are popular brands, but feel free to experiment with different ones to find your favorite flavor profile. Each brand has a slightly different blend, so the pickle will taste unique!

Oil: Choosing the Right Oil for Pickling

I prefer using a neutral-flavored oil like sunflower or canola oil for pickling. Mustard oil is also a traditional choice, especially in Eastern India, and adds a lovely pungent flavor – but it’s definitely an acquired taste!

Step-By-Step Instructions

Alright, let’s get pickling! It’s super simple, I promise.

First, give your cranberries, jalapenos, and carrots a good wash. Pat them completely dry – this is important to prevent a soggy pickle.

Next, halve the cranberries, slice the jalapenos into rounds (remember those gloves!), and cut the carrots into thin sticks or small pieces. I like to use a mandoline for the carrots to get them nice and even.

Now, in a large mixing bowl, combine the cranberries, jalapenos, carrots, pickle masala, salt, red chili powder, and oil.

Mix everything together really well, making sure all the veggies are evenly coated in the spices. Now’s the time to taste and adjust the salt and chili powder to your liking.

Cover the bowl and let it marinate at room temperature overnight. This allows the flavors to meld and the cranberries to soften slightly.

Finally, transfer the pickle to a clean, dry glass jar or airtight container. Refrigerate and it’s ready to eat within 2 weeks! Though, honestly, it rarely lasts that long in my house.

Expert Tips

• Dry, Dry, Dry: I can’t stress enough how important it is to have completely dry ingredients. Water leads to mold!
• Spice it Up (or Down): Don’t be afraid to adjust the amount of red chili powder to suit your spice preference.
• Massage the Spices: Really work the pickle masala into the vegetables. This helps release the flavors.

Variations

This pickle is a great base for experimentation!

Vegan Adaptation

This recipe is naturally vegan! Just double-check your pickle masala ingredients to ensure they don’t contain any hidden animal products.

Spice Level Adjustment (Mild to Extra Spicy)

• Mild: Remove the seeds and membranes from the jalapenos, and use a smaller amount of red chili powder.
• Extra Spicy: Leave the seeds in the jalapenos, add more red chili powder, and even throw in a pinch of cayenne pepper!

Festival Adaptation (Diwali or Christmas Relish)

This pickle is amazing during the holidays! It adds a unique twist to your festive spread. I’ve even served it with roasted turkey and it was a huge hit.

Storage Duration & Safety

This pickle will last for up to 2 weeks in the refrigerator. Always use a clean spoon to scoop out the pickle to prevent contamination. If you notice any mold or off smells, discard it immediately.

Serving Suggestions

Oh, the possibilities! Here are a few of my favorite ways to enjoy this cranberry jalapeno carrot pickle:

• With rice and dal
• As a side dish with grilled meats or fish
• Spread on sandwiches or wraps
• Mixed into yogurt for a spicy dip
• Straight from the jar (don’t judge!)

FAQs

Let’s answer some common questions!

How long will this pickle last in the refrigerator?

Up to 2 weeks, as long as you keep it stored in an airtight container and use a clean spoon each time.

Can I use a different type of chili pepper instead of jalapenos?

Absolutely! Serrano peppers will give you more heat, while Anaheim peppers will be milder.

What is pickle masala, and where can I find it?

It’s a blend of spices used in Indian pickling. You can find it at Indian grocery stores or online.

Can I make this pickle without refrigerating it?

Traditionally, some Indian pickles are made without refrigeration, but this recipe is best kept refrigerated to ensure safety and freshness.

Is this pickle suitable for people with sensitive stomachs?

It can be spicy, so those with sensitive stomachs should start with a small amount and adjust accordingly.

Can I adjust the sweetness of the pickle?

You can add a teaspoon of sugar or jaggery to the mixture if you prefer a sweeter pickle.