Cranberry Tomato Onion Thokku

Cranberry Onion Tomato Thokku is a great condiment, very healthy and truly beneficial for kidney function. Which is also very tasty sandwich spread and a suitable accompaniment for Dosa, Idli, Paratha, and steamed rice.

Ingredients:

4-6 T. oil

1 1/2 t. mustard seeds

1 t. fenugreek seeds

1 large onion, chopped

2 T. salt (more or less to taste)

1-2 T. Hot chili powder 

12 oz. fresh or frozen cranberries (Use one bag)

6 oz. tomato paste

2 T. mango powder or tamarind paste

2 T. Apple cider vinegar

Method:

1. Heat the oil in a 3-quart saucepan on medium-high for one minute. Add the mustard and fenugreek seeds and cover the pan. The seeds will begin to pop rapidly, turn down the heat and allow the seeds to finish popping.  You may need to lift the pan from the heat if the seeds begin to pop too furiously. They should finish popping within 2-3 minutes.

2.  Add the chopped onion and salt to the popped mustard seeds.  Saute until the onions are translucent.  Add the cranberries and continue to sauté, partially covering the pan.  Stir frequently.  During the stirring process mush the berries with the back of the ladel. After this has cooked down, and the cranberries have broken up (which they do when fully cooked), add the mango powder or tamarind paste and tomato paste to the mixture.  Sprinkle in the chili powder, stir thoroughly and continue cooking.  One need to stir the thokku continuously. After 5-10 minutes, the oil will be incorporated into the thokku, and, in fact, will start seeping out from the mixture:  this is the indication that the thokku has finished cooking.

3.  The thokku need to be stored in a glass jar in the refrigerator for up to 1-2 months, can also be stored in the freezer for 6-8 months for later use.