Cranberry Thokku


  • Cranberries - 1 1/2 cups
  • Chilli Powder - 1 1/2 tspn
  • Jaggery - 2.tspn
  • Salt - 1 tspn
  • Mustard & Cumin seeds- 1/4 tspn each
  • Asafoteida(hinge) - 1/4 tspn
  • Methi powder - a pinch
  • Sesame oil - 3 tbspn

health tip

Cranberries are rich in Vitamin C. Studies show that Cranberries lowers LDL (Bad cholesterol) & increases HDL (good cholesterol) & also prevents urinary tract infection.

Cranberry Thokku


Cranberry Thokku is a blend of sour, sweet & spicy taste. You can extend its shelf life by refrigerating it. Because of its health benefits, I usually freeze them up & use it year around to make cranberry rice or to use it as sides for other dishes. I have re-posted this recipe for the "Think Beyond the Usual - Fruits" event.

  1. Dry roast the mustard seeds & cumin seeds. Grind it into coarse powder when it is cool.
  2. Heat the sesame oil in a deep pan.
  3. Add the cranberries, chilli powder & salt. Stir constantly. Cranberries will pop open when exposed to heat. When it starts to get mushy add other ingredients except jaggery.
  4. When the oil starts to separate, taste it & add some more salt if needed.
  5. Add the jaggery finally & stir it till the jaggery mixes well. Turn of the heat & let it cool before bottling. Keeping the stove on for long time after adding the jaggery results in chewy consistency and is not recommended.

    It is always recommended to bottle the thokku soon after it is cooled. If not, cranberry's acidity may etch the metallic pan.

1 comment:

  1. Nice idea. Congrats on being featured . Drop in to my blog when time permits.