Fresh Cranberry – 12 oz
Jalapenos – 8 oz (approx 6 large)
Carrots – 6 oz
Pickle Masala – 4 tbsp (1/4 cup)
Salt – to taste
Red Chili Powder – to taste
Oil – 4 tbsp (1/4 cup)
Wash the Cranberries, Jalapenos & the Carrots and dry them well.
Halve the Cranberries, cut the Jalapenos and the Carrots.
Mix all the ingredients together and mix well.
Adjust the Salt and the spices to taste.
Cover and leave on the counter overnight.
The next day, mix the pickle well and transfer into a dry bottle or a container and store in the refrigerator.