Serving: 1 Bottle | Type: Pickle

Ingredients:

Method:

1. Wash the cranberry and keep it aside.
2. Take a pan heat with oil on medium flame add mustard let it crackle, then add asafotida.
3. Now add cranberry sauté it for few seconds, then add chili powder and salt.
4. Sauté until all the cranberries gets mashed and the oil comes up.
5. Now add salt and fenugreek powder.
6. Mix it well.
7. Take out from the stove and let it cool.
8. Keep it in the airtight container.
9. Enjoy with curd rice, Chappati.

Note:

1. Dry roast fenugreek (vendhayam) and powder it.
2. You can adjust chili powder to your taste.
3. 1 Packet means I use 1lb packet.