Cranberry achaar / pickle

Packet of fresh cranberries (not the dry ones) 32oz packet.

Achaar masala (I used Nirav spicy achaar masala)

Salt

Oil

Mustard seeds

One lime

The masala,salt,lime and oil measures are pretty much rough. You can add them according to what suits your taste buds.

Wash the cranberries and dry them on a cloth/towel for a few hours. Rub them with a kitchen towel now and then just to make sure they dry well and no water is left on them.

After they fully dry tranfer them to a plate and mash them a little to make sure the insides of the cranberries also soak in the masala.

Then tranfer them to a dry bowl (plastic/glass) add the achaar masala and salt into it and mix really well with your hands or a big  spoon occasionally pressing on the mixture to make sure the masala is applied evenly.

Then cut a lime in half and add half of the lime juice in this mixture and mix well again.

Then keep it aside for some time.

Prepare the tadka-

Heat oil in a tadka kadhaai.

Add some mustard seeds and let the seeds pop.

Keep this tadka aside for a while.

Let it cool. And then add it to the cranberry mixture and mix well again. Don't add hot oil to the mixture. Your achaar is ready! 

Tranfer the achaar in air tight glass jars. And keep them in some sunlight (indoor) for 2-3 days. Mix the achaar really well everyday with a spoon. Bring the cranberries from the bottom to the top and vice versa.

Some oil will start collecting at the bottom of the jar.

Check the achaar in a couple of days if it needs more oil. 

If it does then add more by following the same method stated above.