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Cranberry-Ginger Pickle/Tokku/Allum pachadi

This Cranberry chutney recipe is simple to make in an instant pot. It is lightly spiced.
Print Recipe
Prep Time 25 minutes
Servings: 6
Course: Side Dish
Cuisine: American, Indian
Ingredients Method Notes

Ingredients
  

In an IP Layer the following ingredients in the order mentioned below:
Ingredients:
  • 1 lb or 2-3 cups washed fresh cranberries or frozen no sugar added
  • 1 cup grated organic ginger or minced in food processor
  • 1/3 - 1/2 cup finely chopped dates or date paste or jaggery adjust to taste
Spices
  • 1 tsp Turmeric
  • 2-4 tsp chilli powder adjust to taste
  • 2-4 tsp salt
  • 1/8 - 1/4 tsp hing/aseofetida
  • 1/2 Cup water
  • Optional Spices/Variations:
  • 1/2 tsp Black pepper powder
  • 1/2 tsp Cinnamon
  • 1/2 tsp Pumpkin Spice Powder
  • 1/2 cup Goji berries
  • 1 Tablespoon black mustard seeds dry roasted
  • 1 Tablespoon Fenugreek/Methi Seeds dry roasted
  • 1 Tablespoon Carom/Ajwain Seeds dry roasted
  • 1 Tablespoon Fennel/Saunf Seeds dry roasted

Method
 

  1. Layer 1/2 cup water, Cranberries, minced ginger and spices. Do not mix.
  2. Turn on IP to high pressure for 3 mins. As soon as cook time is up, allow about 5 mins then quick release by venting.
  3. Open IP, mash with a potato masher and sprinkle with powdered spices from the optional section: 1 TBS dry roasted black mustard seeds + 1 TBS dry roasted methi/fenugreek seeds + 1 TBS roasted Carom seeds (ajwain) + 1 TBS roasted Fennel seeds. Mix well.
  4. Store in glass bottles in the refrigerator.
  5. Lasts for a whole year and more. Do not use a wet spoon to serve this pickle.

Notes

Enjoy on Bagel, bread, chapati, roti, toast, upma, handvo, muthia etc. Or with plain rice or curd rice.
Lip smaking good! Spicy and amazingly good.