Cranberry Pickle Kalakai Thokku Video Recipe

As mentioned in previous Cranberry Almond Chutney post today I am here with spicy Cranberry Pickle aka Kalakai Thokku Recipe. Like I said instead of Cranberry you can use Kalakai (Tamil) / Karonda( Hindi) for this same recipe. I used cold pressed gingely oil sent by amma (mom) and it tasted yum with the fresh pickle spice I made. The pickle stayed good for a month,

mostly we had it with curd rice and upma, here in the video tutorial and pictures I served it with Fried Rice and Millet Idlis (Recipe Soon).

Cranberry Pickle Preparation

• Soak Cranberries for 30 minutes and wash 3-4 times as needed.
• Pat dry over kitchen towel, later cut them into halves.
• In a pan dry roast ingredients for the thokku.
• First add methi seeds followed by mustard seeds.
• Add salt and then paprika/ red chili powder / chili flakes (I used both).
• Remove from flame and let it cool completely.
• I use cast iron in most cooking even after switch off the gas it retains the heat and cooks the stuff, so take care and not to burn the stuff.
• Powder the dry fried ingredients once its cooled down completely.
• Add Gingelly/ Sesame oil to the pan.

• Temper mustard seeds when it crackles add chopped cranberries.
• Saute in medium flame for 2-4 minutes and in between mash it with the ladle.
• Once it comes to pickle consistency add powdered stuff.
• Cook in low flame for another 3-4 minutes.
• Once cooled down do store in air tight container for future use.
• I have served this thokku with veg fried rice.
• Another day we had it with millet mini idlis (recipe soon)
• Also for my younger one I made waffles out of this pickle .
• Will post the Cranberry Waffle recipe next.

Ingredients

Cranberry – 1 Cup
Mustard Seeds – 3/4 tsp
Fenugreek Seeds – 1/2 tsp
Salt – 1/2 Tbsp
Red Chili Powder – 3/4 Tbsp
Sesame Oil – 2 Tbsp

Cranberry Pickle Video Tutorial

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Cranberry Pickle Video Recipe

Prep Time

10 mins

Cook Time

10 mins

 

Learn to make spicy Cranberry pickle Kalakai thokku recipe

Course: Side Dish

Cuisine: Indian

Author: Sangeetha Priya

Ingredients

• Cranberry – 1 Cup
• Mustard Seeds – 3/4 tsp
• Fenugreek Seeds – 1/2 tsp
• Salt – 1/2 Tbsp
• Red Chili Powder – 3/4 Tbsp
• Sesame Oil – 2 Tbsp

Instructions

1. Soak Cranberries for 30 minutes and wash 3-4 times as needed.
2. Pat dry over kitchen towel, later cut them into halves.
3. In a pan dry roast ingredients for the thokku.
4. First add methi seeds followed by mustard seeds.
5. Add salt and then paprika/ red chili powder / chili flakes (I used both).
6. Remove from flame and let it cool completely.
7. I use cast iron in most cooking even after switch off the gas it retains the heat and cooks the stuff, so take care and not to burn the stuff.
8. Powder the dry fried ingredients once its cooled down completely.
9. Add Gingelly/ Sesame oil to the pan.
10. Temper mustard seeds when it crackles add chopped cranberries.
11. Saute in medium flame for 2-4 minutes and in between mash it with the ladle.
12. Once it comes to pickle consistency add powdered stuff.
13. Cook in low flame for another 3-4 minutes.
14. Once cooled down do store in air tight container for future use.
15. I have served this thokku with veg fried rice.
16. Another day we had it with millet mini idlis (recipe soon)
17. Also for my younger one I made waffles out of this pickle .
18. Will post the Cranberry Waffle recipe next.