Peppy Cranberry Salsa

Ingredients 

• Thick Poha 572.5 gm
• Chopped Dried Cranberries 152.3 gm
• Oil 76.7 gm
• Mustard Seeds 9.5 gm
• Fennel 9.5 gm
• Hing 2.1 gm
• Chopped & Dried Green Chillies 5.8 gm
• Chopped & Dried Ginger 5.8 gm
• Dried Curry Leaves 5.8 gm
• Turmeric Powder 5.8 gm
• Black Salt 9.5 gm
• Salt 11.6 gm
• Sugar 37.8 gm
• Citric Acid 1.1 gm
• Roasted Peanuts 94.5 gm
 Yield 1000 gm

Directions

  1. Dry roast the poha on low flame until crisp, but not brown at all. Remove and let it cool down.
  2. Heat oil in a cooking kettle, add mustard seeds, fennel seeds and saute.
  3. Add curry leaves, roasted peanuts, turmeric and saute for 30 seconds.
  4. Add chopped and dried green chilli, ginger and saute for 30 seconds.
  5. Now, add roasted poha, dried cranberries, sugar, citric acid, salt, black salt and mix well.
  6. Remove from flame, cool the mixture completely and transfer to a sterilized airtight jar or vacuum pack for better shelf life.