Cranberries 1/2 cup
Mustard seeds 1 tsp
Fenugreek Seeds 1 tsp
Red Chilli Powder 2 tbsps
Turmeric powder a big pinch
Salt to taste
Oil 3-5 tbsps
Method of preparation:
Heat pan on medium low, add fenugreek seeds and roast them until golden brown.
Cool and grind fenugreek seeds into fine powder.
Wash and pat dry cranberries.
Chop them into quarters after removing any hard ends.
In a mixing bowl, add chopped cranberries, red chilli powder, turmeric powder and salt.
Heat oil in a wok on medium low, add mustard seeds and let them crackle.
Then add fenugreek seeds powder and remove from heat.
Cool the oil to room temperature and pour into cranberries mixture.
Mix thoroughly and store tight in a jar for 1 or 2 days for all flavors to develop.
Serve with rice, roti, idly…
Notes: Store tight and refrigerate.