Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cranberry thokku/relish. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Cranberry Thokku/Relish is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Cranberry Thokku/Relish is something that I have loved my entire life.
A thokku is a sort of spicy relish, similar to an Indian pickle or achar. The difference lies in the fact Tart and tangy fresh cranberries are an excellent choice for thokku. Savory Cranberry relish, South Indian style.
To get started with this particular recipe, we must prepare a few components. You can have cranberry thokku/relish using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Cranberry Thokku/Relish:
- Get fresh cranberries
- Prepare oil (sesame or any cooking oil)
- Make ready mustard seeds
- Prepare methi seeds/dry fenugreek seeds
- Make ready chopped curry leaves
- Take hing/asafetida powder
- Make ready haldi/turmeric powder
- Take sambar powder (south Indian curry powder)
- Get salt
- Get jaggery (unrefined cane sugar)
One of my favorite things to make for Thanksgiving and the holidays is raw cranberry relish. A jar of relish made by cooking and pickling a mixture of cranberries and gourds. Some sugar has been added for sweetness. Cranberries Thanksgiving New England Vegan Vegetarian Cranberry Sauce Relish Condiments Cranberry sauce is so much more than jelled fruit that comes out of a can as is evident in this relish.
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.
Ocean Spray Fresh Cranberry Orange Relish. by Bonnie Young. 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. Classic cranberry relish, made from uncooked, fresh cranberries, oranges, apples and pineapple. Cranberry relish is the perfect accent for ham and turkey of course, and it's excellent on a leftover.
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