Cranberry thokku | Cranberry urugai | Cranberry oorugai | Cranberry pickle | cranberry relish with step by step pictures and video recipe. Check out the cranberry urugai. If you like the video pls SUBSCRIBE to my channel.
Cranberry thokku | Cranberry urugai | Cranberry oorugai | Cranberry pickle | cranberry relish is a tasty South Indian style pickle /side dish. Indian recipe with cranberry goes well with tiffin variety/curd rice
Cranberry – Indian pickle
Cranberry is widely available around thanksgiving time. A few years back when I saw cranberry for the first time I wanted to try some Indian recipe using cranberry. After tasting one cranberry decides to make Cranberry thokku, it is an instant hit in our home. Every year during cranberry season thokku is a default repeat recipe in my kitchen.
How can I serve Cranberry thokku?
Cranberry thokku goes well with many dishes like tomato thokku. In our home, we like cranberry thokku with curd rice, curd semiya. It also goes well with Avocado paratha, idli dosai tiffin varieties, and other breakfast/ dinner varieties.
How can I cook cranberry?
I have used an instant pot to cook cranberry thokku. You can also cook cranberry in pressure cook; Cook for one whistle. Cranberry can also be cooked on a heavy-bottomed pan. Be it instant pot or pressure cook never add Chilli powder or other spices initially as thokku might get burnt.
Can I add other Masala powders or spice mix for cranberry thokku?
In our home we all like tomato thokku so I have adapted a cranberry relish recipe inspired by that. Play with your favorite flavor and add masala according to your taste.
What is the shelf life of cranberry thokku?
Thokku stays good for up to one week at room temperature. You can also keep the pickle in the fridge. Cranberry thokku is perfect for road trips.
Ingredients
- Cranberry - 250 grams
- Kashmiri Red chilli powder - 1 + 1/2 tbsp
- Ginger powder - 1/2 tsp heaped
- Fenugreek seed - a generous pinch
- Oil - 1/4 cup
- Jaggery - a big piece
- Tamarind - 1/2 tsp
Instructions
- Take 2 tbsp of sesame oil and 250 grams of washed cranberry in IP inner pot
- Cook on high-pressure mode for 11 minutes and do natural pressure release
- After the pressure releases naturally mash it with a potato masher or spatula
- Add 1 tbsp of Kashmiri chili powder. Adjust according to your taste red chili powder, ginger powder, required salt, tamarind paste, one-piece jaggery to balance the tartness; mix well
- Turn on IP in saute mode cook the pickle
- Add 1 tbsp of oil and saute
- Keep mixing and Continue cooking
- Since my cranberry was tart I added an extra 1/2 tbsp chili powder, adjust according to the cranberry flavor
- Mix well and continue cooking
- Add 1 more tbsp of oil and cook till the thokku comes together
- Furthermore, add a pinch of fenugreek powder and cook till oil starts oozing. Our cranberry pickle is ready
Video
Notes
- Avoid grinding cranberry before making thokku
- Make sure you stir the pickle continuously else it might stick to the pan
- Pickle goes well with tiffin variety /curd rice
- Preferably use sesame oil for making thokku, it gives a nice taste
- Jaggery balance the tartness of cranberry. You can add sugar instead
- You can temper mustard seeds and add it to the thokku
- If you feel cranberry is very tart you can add tomatoes to balance the flavor
- You can also cook in pressure cook for one whistle
- Avoid adding Chilli powder initially while cooking cranberry, it might get burnt
- Thokku tastes best when you consume it after a day
- It tastes good for up to a week at room temperature
Ingredients:
Cranberry – 250 grams
Kashmiri Red chilli powder – 1 + 1/2 tbsp
Ginger powder – 1/2 tsp heaped
Fenugreek seed – a generous pinch
Oil – 1/4 cup
Salt
Jaggery – a big piece
Tamarind – 1/2 tsp
How to make Cranberry thokku with step by step pictures
- Take 2 tbsp of sesame oil and 250 grams of washed cranberry in IP inner pot
- Cook on high-pressure mode for 11 minutes and do natural pressure release
- After the pressure releases naturally mash it with a potato masher or spatula
- Add 1 tbsp of Kashmiri chili powder. Adjust according to your taste red chili powder, ginger powder, required salt, tamarind paste, one-piece jaggery to balance the tartness; mix well
- Turn on IP in saute mode cook the pickle
- Add 1 tbsp of oil and saute
- Keep mixing and Continue cooking
- Since my cranberry was tart I added an extra 1/2 tbsp chili powder, adjust according to the cranberry flavor
- Mix well and continue cooking
- Add 1 more tbsp of oil and cook till the thokku comes together
- Furthermore, add a pinch of fenugreek powder and cook till oil starts oozing. Our cranberry pickle is ready
Notes
Avoid grinding cranberry before making thokku
Make sure you stir the pickle continuously else it might stick to the pan
Pickle goes well with tiffin variety /curd rice
Preferably use sesame oil for making thokku, it gives a nice taste
Jaggery balance the tartness of cranberry. You can add sugar instead
You can temper mustard seeds and add it to the thokku
If you feel cranberry is very tart you can add tomatoes to balance the flavor
You can also cook in pressure cook for one whistle
Avoid adding Chilli powder initially while cooking cranberry, it might get burnt
Thokku tastes best when you consume it after a day
It tastes good for up to a week at room temperature
Making it a second time. Lovely recipe
Thank you 🙂
Thanks for the amazing recipe ,I tried it .The result was amazing . I love it with steam rice and yogurt . Or I even eat with plan crackers or cucumber carrot slice.
thank you so much. happy to know