20 November, 2015
Finger-licking Cranberry Thokku, a Versatile Chutney
I cannot adequately express the excitement that I have when I find fresh organic cranberries in the market! Ever since I found they can be made into a delicious thokku, I never get tired of making it often… so easy and rewarding!
Thokku is a spicy chutney that is prepared (in south India) and stored for a few days. They are immensely useful as a side to many rice dishes, my favorite being curd rice or rice mixed with plain yogurt. In addition, they go well with roti or even as a spread in sandwiches.
Go on, get that packet of fresh cranberries and try out this easy recipe!
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Cranberry Thokku or Chutney
fresh organic cranberries- 8 oz or 1 cup
sesame oil- 1 tbsp.
red chilly powder- 1 tsp.
semi-wet kokum- 2-3 (if not available, use wet tamarind)
asafoetida- a pinch
turmeric powder- a pinch
roasted fenugreek powder- a fat pinch
salt- to taste
black mustard seeds- a pinch (optional)
1. Heat sesame oil, add mustard seeds and allow them to pop (optional). Add all the cranberries in it, maintain low heat till the cranberries pop.
2. Soak kokum or tamarind in warm water and wait till they soften. Extract the juice and filter off the solids.
3. With the back of a ladle, mash the berries, add chilly powder and turmeric powder.
4. Add the kokum extract, continue to stir on low heat till most of the water evaporates.
5. Add salt and roasted fenugreek powder. Stir, turn off heat and let it cool on the stove slowly.
6. Store in an airtight jar in the fridge for up to a week.