Cranberry Thokku/Chutney

Pick cranberries and remove all damaged or spoilt ones. Wash the rest well in plenty of running water and drain. Keep aside

Heat oil in a large saucepan and once hot, add the mustard seeds. Once the seeds have crackled and spluttered, add the rest of the spices; hing powder, methi seeds and curry leaves.

Sauté on medium heat for a few seconds and then tip in the washed and drained cranberries into the pan. Add salt to taste, haldi powder and sambar powder and cook on medium heat, stirring often.

You will notice the berries popping and softening in the pan. Keep mashing and stirring in between, making sure it does not burn at the bottom of the pan. When the mixture starts to thicken, taste and add some jaggery powder (or even sugar)

After about 10 to 15 minutes, you will notice the whole mixture thickening and oil starting to separate. Once the whole mixture is well cooked (about 20 to 25 minutes) and forms a thick mass, remove from heat and cool.

Once cool, bottle and store at room temperature for a day or two. For longer storage, refrigerate. This super delicious,easy cranberry thokku tastes excellent with dosas, idlis, on bread slices or even with parathas or roti etc.