Thanksgiving is almost here, Cranberry season started. Fresh cranberries are always tempting me. I love making cranberry chutney and cranberry thokku. Thokku is a spicy and tangy thick gravy made out of cranberries. A very simple and easy to make, yet delicious thokku. We can mix the thokku with rice or best served with curd rice.
Preparation and Yield:
| Preparation time | 5 mins |
| Cooking Time | 20 mins |
| Yield | 250gms |
| Recipe Category | Pickle |
| Recipe Cuisine | South Indian |
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| Cranberry Thokku Recipe |
Ingredients:
| Cranberry | 350gms |
| Tamarind | 1 small gooseberry size |
| Turmeric Powder | 1/4 teaspoon |
| Red Chilli Powder | 2 teaspoon |
| Salt | To taste |
| Fenugreek Powder | 1/4 teaspoon |
| Gingelly Oil | 2 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | few |
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| Cranberry Thokku Recipe |
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| Cranberry Thokku Recipe |
Method:
- Soak the tamarind in water and squeeze out the tamarind extract
- Wash the cranberries to get rid off dust or any sand. Keep this aside. Heat gingelly oil in a pan, add mustard seeds when the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add hing and broken curry leaves and saute it for few seconds
- Then, add the cranberries, stir-fry the cranberries in medium flame for 3-4 minutes. Add turmeric powder and keep stirring till it gets mushy
- When the cranberries becomes mushy, add tamarind extract along with salt and red chilli powder. Keep stirring occasionally till the whole mixture becomes thick like a pulp. Then finally add the fenugreek powder and mix well and switch off the flame
- Take the Cranberry Thokku in an air-tight container and keep refrigerated for more shelf life
- Serve the cranberry thokku with hot rice along with a teaspoon of gingelly oil. Or you can relish this delicious cranberry thokku with curd rice!
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| Cranberry Thokku Recipe |