CRANBERRY GINGER CHUTNEY/CRANBERRY GINGER THOKKU/CRANBERRY ALLAM THOKKU with detailed photo and video recipe .Fall is cranberry harvesting season. This is the time of the year we can find bags of fresh cranberry in the grocery store aisles.
Fresh cranberries have a sour-tart flavor. They work as an excellent substitute for raw mangoes, tomatoes and tamarind in many Indian recipes.
I wanted to share few more interesting cranberry (Indian) recipes this year. I tried preparing popular Andhra Allam Pachadi/Ginger chutney by substituting tamarind with cranberries. It tasted delicious. The combination of cranberry and ginger was so tasty.
It was so easy to prepare. This sweet, spicy and tangy chutney makes a great accompaniment to Idlis, Dosas, Savory Pongal, Medu Vadas and especially Pesarattu/Moong dal Dosa/Moong sprouts Dosa.
This is the time of the year enjoy this lip smacking Cranberry Ginger Pickle. Winter is (almost) here. It’s almost the end of Fall/Autumn. We will not find cranberries until next fall season. Stock up during the fall harvest so you will have plenty for your favorite cranberry recipes.
Those of you who love ginger or like to include ginger in your diet, try this recipe. Though ginger plays the lead role in this pachadi, its flavor is not overpowering. The pungency of ginger is perfectly balanced with the sweetness of jaggery and tangy Cranberry.
This Cranberry Ginger Pickle is a must try, especially if you are a Chutney lover. The tartness of the fall harvest fruit is combined with the warmth of the wonderful winter spice and blended with roasted aromatic spices and jaggery. It is a delicious blend of flavors and ingredients!!!
CRANBERRY GINGER CHUTNEY/CRANBERRY GINGER THOKKU/CRANBERRY ALLAM THOKKU
Ingredients
- 1 1/2 Cup Cranberries
- 1/4 Cup Grated Jaggery
- 1/4 Cup Grated ginger
- Salt to taste
- 1 Tablespoon Mustard Seeds
- 1 Tablespoon Fenugreek seeds
- 1/4 Cup Water
- 1 Tablespoon Cumin seeds
- 4 Red chilies
- Curry leaves
- 1 Table Spoon Oil
Ingredients for Tempering/tadka
- 1 Table spoon Oil
- 1 Tablespoon Urad dal
- 1 Tablespoon Chana dal
- 1/2 Teaspoon Hing
- 1 Teaspoon Cumin powder
- 1 Dry red chili
- 1 Tablespoon Mustard seeds
Instructions
- Add oil in the pan.
- Add mustard seeds, methi seeds, cumin seeds, curry leaves, red chilis and chopped ginger.
- Fry until golden and keep them aside
- In the same pan add cranberries
- Cook for 2 mins until soft
- Transfer fried ginger to blender along with salt ,jaggery and 1/4 cup water
- Now add cranberries and blend into smooth paste
- Add oil to pan for seasoning
- Add chana dal, cumin seeds, urad dal, red chili, and hing
- Now add ground paste and mix well.
- Serve with dosa, idly.
- Transfer the prepared chutney into a dry, glass container. Let it cool completely. Store in an air tight glass container in the refrigerator. It will last for 2 months in the refrigerator.
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How to make Cranberry Ginger Chutney with Step by Step :
1.Add oil in the pan.
2. Add mustard seeds, methi seeds, cumin seeds, curry leaves, red chilis and chopped ginger.
3. Fry until golden and keep them aside
4. In the same pan add cranberries
5. Cook for 2 mins until soft
6. Transfer fried ginger to blender along with salt ,jaggery and 1/4 cup water
7. Now add cranberries and blend into smooth paste
8. Add oil to pan for seasoning
9. Add chana dal, cumin seeds, urad dal, red chili, and hing
10. Now add ground paste and mix well.
11. Serve with dosa, idly.
12. Transfer the prepared chutney into a dry, glass container. Let it cool completely. Store in an air tight glass container in the refrigerator. It will last for 2 months in the refrigerator.
Came out yummy ..ate with white rice
Awesome. You can pair this as a side chutney for dosa, idly, and even roti.