Cranberry pickle | Cranberry oorugai

Cranberry pickle | Cranberry oorugai | instant Cranberry thokku | Cranberry achaar | easy pickle recipe | Cranberry orrugai | andhra style Cranberry pickle | thakkali urugai with step-by-step pictures and video recipe. Check out the  cranberry oorugai and If you like the video pls SUBSCRIBE to my channel

Why cranberry

1. Rich in Antioxidants
2. Urinary Tract Health
3. Heart Health
4. Rich in Vitamins and Minerals
5. Anti-Inflammatory Properties
6. Cancer Prevention
7. Digestive Health
8. Dental Health

Can I skip Steam Cook?

Steam-cooking cranberry and tomatoes helps for faster cooking. If you planning to skip this step, saute cranberries and tomatoes till they turn mushy then prepare cranberry thakkali thokku

Should i pulse the cooked cranberry and tomatoes?

It is optional, you also use mash with a ladle or potato masher and prepare oorugai

Why Kashmiri chilli powder for the South Indian pickle variety?

Kashmiri chilli powder gives amazing color to the cranberry oorugai. Kashmiri chilli powder is not as spicy as regular chilli powder. Adjust the chilli powder according to your taste.

Can I reduce oil?

For the best pickle taste, I would recommend the quantity of oil mentioned in the post. you can reduce the oil but the cranberry tomato pickle taste and shellflife might vary accordingly.

shelf life of tomato pickles?

It stays good for 2 months. Cool completely then store in an airtight container. always use a clean dry spoon.

Pickle  varieties in TMF

curd rice

tomato based recipes

cranberry based recipes

Ingredients

Steam cook

250 grams of ripe tomato

500 grams of cranberry

Temper

1/4 cup sesame oil

1/2 tablespoon mustard seeds

Asafoetida 1 tsp

Cranberry tomato pickle

1 tablespoon Kashmiri chilli powder

Required salt

1 tablespoon chilli powder + extra

1/2 tablespoon jaggery

How to make cranberry pickle with step-by-step pictures

• First steam cook tomato and cranberry for 8-10 minutes or until the tomato skin comes off easily and cranberry

• Turn off the stove. keep aside and  cool

• Add oil to a wide bottomed pan and heat the oil

• Furthermore, add mustard seeds; let them splutter
  

• Turn down to low flame
• Furthermore, add Kashmiri chilli powder, asafoetida and red chilli powder; give a quick mix

• Add cranberry and tomato mixture; mix well

• Turn to medium flame
• Add jaggery; mix well

• bring to boil
• add sesame oil and mix well
• furthermore, add oil and salt; mix well

• Cook for 8-12 minutes or until thokku thickens and oil oozes out around the pan

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Ingredients

Steam cook

• 250 grams of ripe tomato
• 500 grams of cranberry

Temper

• 1/4 cup sesame oil
• 1/2 tablespoon mustard seeds
• Asafoetida 1 tsp

Cranberry tomato pickle

• 1 tablespoon Kashmiri chilli powder
• Required salt
• 1 tablespoon chilli powder + extra
• 1/2 tablespoon jaggery

Instructions

• First steam cook tomato and cranberry for 8-10 minutes or until the tomato skin comes off easily and cranberry
• Turn off the stove. keep aside and cool
• Add oil to a wide bottomed pan and heat the oil
• Furthermore, add mustard seeds; let them splutter
• Turn down to low flame
• Furthermore, add Kashmiri chilli powder, asafoetida and red chilli powder; give a quick mix
• Add cranberry and tomato mixture; mix well
• Turn to medium flame
• Add jaggery; mix well
• bring to boil
• add sesame oil and mix well
• furthermore, add oil and salt; mix well
• Cook for 8-12 minutes or until thokku thickens and oil oozes out around the pan

Video

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