Saturday, February 20, 2010

Cranberry Pickle (Thokku)

I know Cranberries are not in season now, but when it comes again, you can make this pickle.

You will need

Cranberries - 2 Bags
Gingelly Oil - 4Tablespoons
Mustard seeds- 1 Teaspoon
Red Chili - 3 or 4
Red Chili Powder or Pickle Powder - 1/4th of the amount of Cranberry Paste
Salt - 1/4th of the amount of Chili Powder
Hing -
1/4th of the amount of Salt

To make the Pickle
---> Wash the cranberries well in water and take out the ones which are squished.
---> Drain and Pat them dry
---> In a heavy bottomed pan, (on a medium flame) add 1 Tablespoon oil and put the cranberries in, it will start to burst and become squishy in under 5 minutes
--->Mash them with a wooden spoon and switch the stove off.
--->Let them cool and once they are cool, transfer them to a mixer and make a paste.
--->In the same pan, add the rest of the oil and add the mustard seeds and red chillies
--->Once the start bursting, add the cranberry paste, add the turmeric powder and Pickle powder and mix well.
--->Cover the pan and let it all cook together on a small to medium flame for about 5 to 10minutes, until the color of the paste darkens
--->Let cool and transfer to a dry container.

Goes well with Bread, Dosa, Adai, Curd Rice, Chapathi etc..

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