Thursday, November 19, 2009

Cranberry Thokku

Cranberries are abundant in America this time of the year and are one of the main ingredients for a Thanksgiving meal. It is also one of the sources for the highest amount of antoxidants.The other advantage of it being a berry is that eaten in any form it does not loose its nutrients. These berries are deep red in colour and are very sour to taste. So I used to get the juice varieties of this fruit for my family until one of my relatives in Canada mentioned about this version . I had to try it out as I am an ardent pickle eater and turned out to be a huge hit in my family as well among my friends.

24 oz Fresh cranberries
4 tbsp oil
1tsp mustard seeds
1/2 tsp fenugreek(methi) seeds
1/2 tsp asafoetida(hing/perungayum)
1tsp turmeric powder
3-4 tsp salt
5-6 tsp crushed red pepper
small lemon sized jaggery.

Wash the cranberries well under water. In a big wok/kadhai heat the oil and temper it with the mustard seeds and then when they crackcle add the fenugreek seeds , asafoetida,turmeric and lastly the cranberries. Keep stirring from time to time till the cranberries start bursting and coming together . Add the salt, crushed red pepper and jaggery and keep stirring every now and then till all the cranberries have burst and reduced in quantity . It will come to a point where everything will come together and oil will leave the sides . Turn off the heat and cool this thokku.
This thokku stays in the fridge for about a month.This can be used as a pickle alongwith curd rice, dosas etc or can also be mixed in rice and eaten.
Try eating this in pickled fashion and yet reap the benefits of high antoxidants.


  1. Divine is what I call it.Absolutely mouthwatering -ly delicious.All adjectives in a sentence,who would have thought?

  2. mmmmmmm.. simply superb..
    I was never a big fan of cranberry until I tasted this truly desi version!!! Thank you for sharing the thokku with me..

    - Sangeetha