Cranberry Thokku:

Always during thanksgiving, we get lots of cranberries in the market. It is healthy as well as delicious too. If you love the tangy chutney to go as a side with dosa or you can spread this thokku on top of bread , or you can take as a savory dip for chappathis, then this dip is very good. You can store this thokku for a long time, since we dont add water..

Ingredients :

Cranberry ( 8 oz packet )- 1
Salt to taste
Turmeric- 1 tbsp

To grind :

Tamarind - Small lemon sized ball - 1 soaked in little warm water
Green chillies- 15-20
Methi seeds - 1 tbsp

To season:

Gingely oil- 2 tbsp
Mustard Seeds- 1 tbsp
Asafoetida- 1 pinch

Take a vessel , when it is nice and hot, add gingely oil, then add mustard, and asafoetida, Then next step add cranberries to the pan, add salt and turmeric, and stir it around, Until the cranberry pops( close the lid )for 10 mins approximately . Keep the heat to medium when you add cranberries, so that it doesnt burn.

Meanwhile grind the soaked tamarind, green chilly and mustard in the coffee grinder to fine paste.

Once the cranberries are popped, then add the ground paste and stir it  for a while. You can adjust the salt and add chilli pdr if you want the thokku more spicy, since cranberries are tangy, it can take more heat to balance the taste.


Hope you enjoy this dish and write the feedback..