Cranberry thokku

South Indian style pickle variety

5 from 2 votes

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Take 2 tablespoon 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 tablespoon 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 tablespoon of oil and saute
Keep mixing and Continue cooking
Since my cranberry was tart I added an extra 1/2 tablespoon chili powder, adjust according to the cranberry flavor
Mix well and continue cooking
Add 1 more tablespoon 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

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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