Spiced Cranberry Relish

Name: Spiced Cranberry Relish
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons asafetida; 1 teaspoons black or brown mustard seeds; 3 Tbsps canola oil; 355 milliliters cilantro leaves; 340 grams fresh cranberries; 6 or 7 fresh curry leaves; 2 teaspoons kosher salt; 1 teaspoon sugar; 5 to 7 Thai chiles or 2 or 3 serrano chiles, stemmed and chopped; 0 teaspoons turmeric

Spiced Cranberry Relish might be just the side dish you are searching for. One serving contains 71 calories, 0g of protein, and 5g of fat. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 15 minutes. Head to the store and pick up asafetida, brown mustard seeds, curry leaves, and a few other things to make it today. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet.

Instructions

Heat oil in a small frying pan over high heat.

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Cooking Oil

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Frying Pan

Add mustard seeds and let most of them pop, about 2 minutes.

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Mustard Seeds

Pop

Add turmeric and asafetida, swirling pan to coat. Carefully add curry leaves, watching for splattering.

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Curry Leaves

Asafoetida

Turmeric

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Frying Pan

Remove from heat and set aside.

Blend remaining ingredients in a food processor until smooth, adding up to 1/4 cup of water if it looks too thick.

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Water

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Food Processor

Transfer to a serving bowl and stir in spiced oil mixture.

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Cooking Oil

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Bowl

*Find in Indian grocery stores. You can use 4 or 5 dried curry leaves instead of fresh (don't use powder). If you can't find asafetida and curry leaves, relish won't have the same Indian flavor, but will still taste fresh and delicious.

Ingredients you will need

Curry Leaves

Asafoetida

Relish

Make ahead: Up to 2 days. Cover and chill.