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Spicy Cranberry Relish

Manjula's picture
  Fresh cranberries 2 Cup (32 tbs), halved
  Serrano chiles 2 Tablespoon, chopped finely (Change the quantity as per your taste)
  Shredded ginger 2 Tablespoon
  Salt 2 1⁄2 Teaspoon
  Red chili powder 1⁄4 Teaspoon
  Black mustard seeds 1 1⁄2 Teaspoon, coarsely ground
  Fennel seeds 1 Teaspoon, coarsely ground
  Turmeric 1⁄4 Teaspoon
  Mustard oil 2 Tablespoon (Any oil of your choice)
  Asafoetida 1⁄8 Teaspoon

1)Slice the cranberries into halves and set aside in a large bowl.
2)To the bowl now combine ginger, green chilies, fennel seeds, turmeric, red chili powder, mustard seeds and salt and mix well.
3)Heat the mustard oil on medium high heat and add the asafoetida for let it heat up just for a few seconds.
4)Pour the hot oil into the bowl with the cranberries and mix well.
5)Let the relish completely cool down before transferring into glass jars. Keep the jars at room temperature for one day before refrigerating for further use.

6)Serve the relish with sandwiches or use it to spice up any meal. Once placed in glass jars in a refrigerator the relish can be stored for up to a month.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
5 Minutes
Ready In: 
35 Minutes
This particular Cranberry Relish comes packed with fruity and spicy flavors. If you prefer spicy food and relishes in general, you will love it. Manjula in this video has broken down the recipe into simple steps for everyone to understand. This is a perfect Holiday relish, if you ask me. Enhoy!

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