Cranberry Thokku (Pickle)

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This is a 2 minute cranberry pickle recipe that goes really well with dosas. This is my aunt Banu Chithi’s recipe.

Ingredients

  • Cranberry – 12 oz, approx 3 cups ( We get convenient 12 oz packet in the stores )
  • Red chilly powder – 6 tsp
  • Salt – 5 tsp approx.
  • Gingelly oil – 1/4 cup
  • Asafetida – 1 tsp
  • Roasted and powdered fenugreek – 1 tsp
  • Mustard seeds – 1 tsp
  • Turmeric – a pinch

Note: Please adjust the spice and salt according to your taste and according to the sourness in the cranberries as well. We prefer medium spice in food, so I only added 6 tsp of red chilli powder

Method:

  • Wash the cranberries well. Drain and keep aside

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  • Heat the oil in a pan and add the mustard seeds
  • When the mustard seeds splutter, add the cranberries, red chilly powder, salt. Mix well and keep the pan covered for 2-3 minutes until all the cranberries splutter

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  • It may be hard to believe but in 2-3 minutes the cranberries will be well cooked and mashed to a pickle consistency. Mix well and mash if needed. At this stage, also test for spice and salt and adjust if necessary.

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  • Dry roast fenugreek seeds and dry grind to a fine powder
  • Add the fenugreek powder and a pinch of asafetida to the pickle and mix well. Keep aside for cooling

Transfer to a air tight container and enjoy with your Dosa 😊 or rice 😊

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