Cranberry Mango Thokku Pickle / Cranberry Pickle - Indian Way!!

Hope u all had a wonderful celebration and enjoyed the festival with your family & friends. Mine went as usual a weekday :) All sweets and savories made for Diwali had over and
today H asking me what's next in ur blog, Thanks Giving / Christmas special recipes?!
I replied, dunno am damn tired and i don't want to strain more for some days,
But he insisted me to do something so that they can enjoy for another 2-3 weeks,
After hearing such things from Him i am bit motivated, so will try something :)
Now Coming to today's recipe, Cranberry Mango Thokku Pickle, last week i made this tangy and spicy pickle, quick version and the combo, cranberry-mango worked out well. Pickle turned so good and i loved it with everything, rice,roti,stuffed paratha,idly,dosa etc. I had already shared an Instant Cranberry Pickle, this time tried along with Mango, in thokku style pickle. If u love mango-cranberry then this is for u, give it a try sure u will love it. Now to the recipe...

Ingredients

1. Cranberry     1 and 1/2 cup (raw/half ripe berries will suits for this pickle)
2. Raw Mango       1 large(peeled n shredded) or 1 and 1/2 cup shredded.
3. Chili Powder      1 and 1/2 tsp
4. Turmeric Powder      1/4 tsp
5. Salt       to taste

To Roast & Grind

1. Mustard seeds     1/8 tsp
2. Methi seeds/Fenugreek seeds    1/2 tsp

To Temper

1. Oil           1/4 cup or less
2. Mustard seeds      1/2 tsp
3. Urad dal       1/2 tsp
4. Curry leaves     1 sprig(optional)

Method

• Wash cranberries and drain well, chop the berries n keep aside.
• Wash mango, peel the skin and shred it and keep ready.
• Heat a pan, dry roast mustard n methi seeds till flavor comes then cool it for a while and grind it to a fine powder and keep aside.

• Now heat oil in a pan, add mustard seeds allow it to splutter then add urad dal n curry leaves.
• Fry dal till it turns light golden brown and then add shredded mango n chopped berries and stir fry for 3-4 minutes or till the moisture dries.
• After that add turmeric powder, enough salt and chili powder fry in medium heat till the berries n mango shrinks and start rolling the sides of the pan. Keep stirring for every 1 minute.

• Lastly add the ground powder and stir fry for a minute and turn off the stove.
• that's it...Tangy and Spicy Cranberry Mango Thokku Pickle ready. Once it cool down completely store it in an glass/ceramic/stainless steel container.

Notes:
This pickle stays good up to 3-4 weeks in refrigerator.
Every time Use clean and dry spoon to serve.
The same way u can make tomato thokku pickle also, and if u want u can try this pickle with shredded mango alone.
For mango n tomato pickle, add 1/4 tsp jaggery for fine taste.