Cranberry Thokku

Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Makes: 2.5 Cups

Cranberry pickle / Cranberry thokku is a spicy and tangy dish flavored with Indian spices. Fresh cranberries are tart to eat as such. But when cranberries are in season, we never forget to pick up those from Grocery stores. I always prepare this thokku and sometimes store in freezer for to use later. I learned this recipe from a family friend here. This is simple and straight forward recipe. These make delicious accompaniment to chapathi, dosa or even idly. I have also tried making cranberry jam, which is an absolute favorite for my daughter. Now that cranberries are in season, I will try to make few more recipes using the same and post it here when time permits.

Cranberries offer a range of health benefits. They are particularly rich in vitamins and anti-oxidants.

Ingredients

Fresh Cranberries – 12 oz

Roma Tomatoes – 4

Red Chilli powder – 2 tsp

Asafoetida – 1 tsp

Mustard seeds – 1/2 tsp

Oil – 4 tbsp + 2 tbsp

Salt – as needed

Method

1. Wash tomatoes, Cranberries and dry them with a kitchen towel. Chop the tomatoes finely.
2. Heat 4 tbsp oil in a pan and let it become hot.
3. Once hot, add mustard seeds and allow it to splutter.
4. Reduce the heat setting to low and add cranberries. Sauté well and keep it covered. Now increase the heat setting back to medium.
5. The cranberries will start popping and burst. This would take around 5 to 7 minutes. Once all the cranberries pop, we can mash it slightly with masher or a spatula.
6. Now add tomatoes, salt, and mix it well. Keep it covered for 5 minutes. The tomatoes will start oozing water and will help the tomatoes and cranberries to cook well.
7. Then add Asafoetida, Red chilli powder and cook well until tomatoes and cranberries combine well and turn mushy. At this stage you can add the remaining 2 tbsp of oil (Adding oil at this stage is optional).
8. Cover and cook it for another 10 minutes but keep stirring in between to prevent it from charring.
9. By now thokku will start leaving oil. This is the consistency we want. Check for seasoning and if you need to add more chilli powder add at this stage and cook for 5 more minutes.
10. Switch off the stove and allow it cool completely before transferring to a mason jar. Spicy and tangy thokku is ready to relish.

Notes

1. I have used medium size Roma tomatoes. If you are using any other variety of tomatoes adjust the quantity accordingly.
2. I have used Kashmiri Chilli powder which is less in spice. I have used only 2 tsp of it because my kids spice tolerance level.
3. Always remember to use a fresh, clean, and dry spoon to scoop out. This will ensure that the thokku stays good for up to a month in refrigerator.
4. I have used a total of 6 tbsp oil because I like the oil glaze on my thokku. You can reduce the quantity of oil if you prefer less oil.s oil.

If you like this recipe and tried it, leave a comment below to let me know how you liked it 🙂 Follow me on Instagram and Facebook