A spicy, tangy Indian style cranberry relish, this thokku is somewhere between a chutney and achar. Goes perfectly with a variety of rice dishes and flatbreads.
Firstly, lightly roast 1-2 tsp fenugreek seeds and grind coarsely in a mortar-pestle or spice grinder. Set aside. If you have ready-made fenugreek powder, you can use that.
Soak tamarind in 2 tbsp warm water for a few minutes, extract pulp, strain and set aside. Alternately, you can use 1-2 tsp of bottled tamarind paste.
Heat oil in a large skillet. Add mustard seeds and allow them to sputter.
Then add asafoetida, fenugreek powder, turmeric powder and red chili powder. I like to do this by quickly lifting the skillet away from the heat, so that the spices do not burn.
Add cranberries and mix well to coat in the spices. Cook on medium heat till the berries pop and you are able to mash them with the back of a ladle.
Now add the extracted tamarind water and jaggery. Mix well and cook till the liquid evaporates and the thokku lumps together. You will also see some oil separating at the sides.
Remove from heat and cool to room temperature. Store in a glass jar with an airtight lid. Refrigerate it for best results. Serve with rice, flatbreads and grilled/roasted meats.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2015/11/24/cranberry-thokku-spicy-cranberry-relish/