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20 November, 2015

Finger-licking Cranberry Thokku, a Versatile Chutney

Comments : 13 Posted in : chutneys, side dish on by : apsara Tags: , , , ,

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!

Linking to Fiesta Friday #95 co-hosted by the lovely ladies Loretta @The Safari Of the Mind and Petra @ Food Eat Love. Also saring at Deborah’s Plant Based Link Up #70 at Urban Naturale.

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Cranberry Thokku or Chutney

  • Servings: 10
  • Time: 30 minutes
  • Difficulty: easy
  • Print


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.


13 thoughts on : Finger-licking Cranberry Thokku, a Versatile Chutney

  • Sonal
    November 21, 2015 at 2:22 am

    This is really good Apsara!
    I also made some cranberry ginger and dates chutney yesterday. Will bring it around 🙂

    • apsara
      November 21, 2015 at 5:16 pm

      Awesome! I cannot have enough of cranberries. Look forward to your recipe!

  • November 21, 2015 at 10:07 am

    This sounds really delicious. 😀

    • apsara
      November 24, 2015 at 8:56 pm

      thank you, Jhuls!

  • November 22, 2015 at 4:31 am

    I have never used fresh cranberry, this looks like a great way to start 🙂

    • apsara
      November 23, 2015 at 3:39 am


  • November 22, 2015 at 7:32 pm

    I am intrigued by this recipe. I have never combined cranberries with the spices in your thokku but it sounds absolutely delicious. 🙂 Thank you for bringing this to Fiesta Friday 🙂

    • apsara
      November 24, 2015 at 9:02 pm

      It is certainly a treasured southern Indian style dip. Glad you like it, Perta!

    • apsara
      November 24, 2015 at 9:03 pm

      Yes, do try it, Vidya and you’ll get hooked!

  • January 13, 2016 at 11:43 pm

    Hi Aspara,
    My family will love this Cranberry Chutney. I have to make this soon!
    Thank you so much for celebrating good food and fun with us at the Plant-Based Potluck Party! I hope your holiday season was happy one! Thank you for sharing your delectable gems and for all of your support! Wishing you a very Healthy, Happy 2016! All the best, Deborah

  • seema
    November 29, 2016 at 3:09 pm

    Never tried anything with cranberries. Looks yummy!! Will try it 🙂

    • apsara
      November 29, 2016 at 3:24 pm

      Thank you Seema. Hope you like it when you make it too!

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