Wash and stem the cranberries. In a sauce pan add about a cup of water and whole cranberries and let it come to a boil. Simmer for about 15 to 20 minutes until the cranberries are well cooked and can be mashed with a wooden spoon. Mash the cranberries to the desired chunkiness and keep it aside.

In another pan, heat the oil and season it with mustard seeds, turmeric powder, asafetida and red chili powder. Add the cooked cranberry and mix well. Let it come to a boil and then cook in low flame until the mixture thickens and the oil floats to the top.

At this stage add the salt and mix well. Let it cook for 5 more minutes and then add the brown sugar/jaggery. Mix well and once the desired consistency is reached, take it off the flame.

Transfer the pickle to a clean glass jar and store it in a dry place. Make sure that you use a clean spoon every time you take the pickle out. I had my pickle outside for almost a week and then I stored it in the refrigerator. If you are living in a warm humid place, it is advisable to store it in the refrigerator immediately.