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Spicy Cranberry Relish Recipe Video
|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|
|Mustard oil||2 Tablespoon (Any oil of your choice)|
Calories 39 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.3%
Saturated Fat 0.31 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 405.7 mg16.9%
Total Carbohydrates 3 g1.1%
Dietary Fiber 1.3 g5.2%
Sugars 0.9 g
Protein 0.41 g0.83%
Vitamin A 0.8% Vitamin C 6.5%
Calcium 1.1% Iron 1.5%
*Based on a 2000 Calorie diet
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.