Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, cranberry thokku/relish. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
A spicy, tangy Indian style cranberry relish, this thokku is somewhere between a chutney and achar. Goes perfectly with a variety of rice dishes and flatbreads. Savory Cranberry relish, South Indian style.
Cranberry Thokku/Relish is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Cranberry Thokku/Relish is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook cranberry thokku/relish using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Cranberry Thokku/Relish:
- Prepare 9 cups fresh cranberries
- Get 1/2 cup oil (sesame or any cooking oil)
- Take 2 teaspoons mustard seeds
- Prepare 1/8 teaspoon methi seeds/dry fenugreek seeds
- Prepare Few chopped curry leaves
- Prepare 1/2 teaspoon hing/asafetida powder
- Make ready 1/2 tsp haldi/turmeric powder
- Take 1 1/2 tablespoons sambar powder (south Indian curry powder)
- Get 1 1/2 teaspoons salt
- Take 2-3 tablespoons jaggery (unrefined cane sugar)
One of my favorite things to make for Thanksgiving and the holidays is raw cranberry relish. Cut away and discard peel and pith from orange, then cut sections free from membranes. You can make this no-cook cranberry relish in less than a minute in the food processor. It's a divine accompaniment to roast turkey and perfect on a turkey sandwich as well.
Instructions to make Cranberry Thokku/Relish:
- Wash and drain fresh cranberries. Set aside to drain completely.
- Heat oil in a large and deep saucepan and once hot, add mustard seeds. - As soon as the seeds splutter and crackle, add chopped curry leaves, methi seeds and hing powder. Saute for a few seconds.
- Tip in the drained cranberries along with sambar powder and salt to taste; mix well. - Cook on high heat and when the mixture starts to boil, reduce heat to medium or medium low and simmer and cook for at least 20 to 25 minutes until you see oil separating from the mixture on the sides.
- Keep mashing and stirring in between to crush the berries. - Once the mixture is well cooked and you see oil on the sides, add jaggery to taste (a balance of savory and sweet taste which balances the tartness of the cranberries!). - Remove from heat, let cool completely and serve with rotis, chapattis or any Indian flat bread. They taste amazing as a sandwich spread or even with idlis (savory steamed Indian rice and lentil cakes) and dosas (savory Indian crepes).
- I have even mixed this lip smacking chutney or relish with plain rice too for a simple and mouthwatering treat!
- Notes - - Adjust the amount of spices according to personal taste. - If you cannot find sambar powder, you can use any curry masala powder you like or even just plain cayenne pepper powder/chilli powder.
My mom's cranberry relish was one of the traditions that we could always look forward to. There were usually a few different cranberry sauces on the table, but this one was always my favorite. A jar of relish made by cooking and pickling a mixture of cranberries and gourds. Some sugar has been added for sweetness. It increases XP gain for an hour after consumption.
So that is going to wrap this up for this special food cranberry thokku/relish recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
