Ingredients:
- 1 pkg. cranberries
- 2 pinches asafoetida powder
- 1/2 c. sesame seed oil or any vegetable oil
- 4 tsp. red pepper powder
- 1/4 tsp. fenugreek (dry fry to deep brown color and powder)
- 1/2 tsp. mustard seeds
- 4 tsp. salt or more.
- Soak cranberries overnight in water and drain.
- Heat oil and fry mustard seeds and add asafoetida powder.
- Add cranberries, cover and cook until the berries get soft and crushed.
- Add red pepper powder, fenugreek powder and salt.
- Cook until the water is almost absorbed.
- Cool and store in the refrigerator for 6 months or more.