Cranberry and chili pickle is a fall recipe is something new and exciting that you may not have had the chance to see before. Cranberry and chili pickle is adapted from Indian cuisine, which can be a great addition to your Thanksgiving feast as it incorporates cranberries, a seasonal fall fruit. Pickle is an integral part of Indian cuisine, and there are two kinds: oil-based and brine. The brine uses salt, which helps the green chili release its flavorful juice! Our cranberry and chili pickle recipe utililizes both types of pickle giving you a colorful and delicious recipe that can be used as a side to many dishes. Try this recipe to add something new, tasty, and versatile to your diet!
Cranberry & Chili Pickle Ingredients:
2 cups cranberry, fresh
½ cup green chili peppers
¼ cup mustard oil (or olive oil)
2 tablespoon mustard seeds, yellow, ground
2 teaspoon salt
Instructions:
Step 1: Wash and completely dry both the cranberry and green chili peppers. Chop them up into small pieces. I used the food processor. You can run chili first, then cranberries into a food processor for a few seconds only. Chop chilis roughly, not minced or blended.
Step 2: Ground mustard seeds in a coffee grinder.
Step 3: Then place the chopped cranberries and chilies into a clean and dry bowl. Add the mustard oil (or substitute with olive oil), salt, and grounded mustard seeds. Mix them all up with a large spoon until evenly mixed throughout.
Step 4: Place into a mason jar or other airtight jar. Enjoy and eat with intention, responsibility, and confidence!
Notes: This Pickle recipe has a refrigerator life span of about 2-3 weeks. Make sure to use a dry spoon when grabbing from the jar, as this can help prolong the shelf life.
Click the link below to print the full recipe & Nutrition!
NutriPledge Food Rating and Therapeutic Health Benefits for Cranberry & Chili Pickle:
- Low in calories per serving
- A healthy balance of saturated fat, carbohydrates,
- Contains zero trans-fat and no added sugars
- Good source of vitamin C and antioxidants
- No food additives, artificial flavor, or color
This pickle is low in calories and carbohydrates. Cranberries are one of nature’s superfood due to their health-promoting nutrients and antioxidants properties. Research has shown that the nutrients in cranberries are linked to a lower risk of urinary tract infection (UTI), the prevention of certain types of cancer, improved immune function and decreased blood pressure. Green chili peppers are also rich in vitamin C and antioxidants and have been linked to health benefits like pain relief and weight loss.
However, this pickle is a red dot food in our food rating system (Food Coach) due to its high sodium content, it should be eaten in a small amount to flavor and spice up the other foods.
Dietitian Nutritionist Notes & Recommendations
Native Americans have used cranberries to treat urinary tract infections (UTIs) and other illnesses for centuries. Modern research also has revealed the fact that that drinking cranberry juice may help prevent urinary tract infection. It is also important to note that fresh cranberries would have the highest amount of antioxidants compared to processed versions like juice, cocktails, sauce and it may also have added sugars or sweeteners. Similarly, green chilies are a healthy way to spice up your food but can be eaten only in a small amount due to the intense heat produced by the capsaicin substance in chilies. So, in summary, this pickle is a great healthy way to spice up your food but should be consumed in small portions.
Disclaimer: Please note that this page is not medical advice. This can only be used as general guidance to a healthy and balanced diet for your health and wellness. This food does not ensure an adequate or inadequate and safe level of intake for a single person. Please consult your health care provider before following any diet plan to ensure your personal medical and nutritional needs. Thank you!
Credits & Attributions
This recipe was created by Shraddha Chaubey. Blog content was written by Joseph Oliva and Mackenzie Merriman, Dietetic Student Interns. The content was reviewed and approved by Shraddha Chaubey, MS, RDN, CDN/LDN.
