By Dr. Sirisha Potluri:
Whole Food, Plant-Based | No Oil | No Preservatives
Ingredients
4–5 cups fresh cranberries (washed & completely dried) 1 cup garlic, finely chopped ½ cup red chili powder ¼ cup mustard seed powder 2 Tbsp fenugreek (methi) powder 2 Tbsp roasted coriander seed powder 1 Tbsp turmeric powder ¼ tsp black pepper powder Juice of 3–4 lemons Salt to taste
Optional Add-ins
1 Tbsp roasted cumin seed powder 1 tsp date sugar, Lemon zest (for extra brightness)
Instructions
Prep cranberries Wash, dry completely, and chop (or pulse in chopper). Add chopped garlic Mix chopped cranberries and garlic in a large bowl. Add spices Add chili powder, mustard powder, fenugreek, coriander, turmeric, black pepper, and salt (plus cumin/date sugar/zest if using). Mix well. Add lemon juice and combine until everything is evenly coated. Spoon into clean, dry glass jars and refrigerate.
👉 Best flavor develops after 24–48 hours.
Whole-Plant Serving Suggestions (WFPB, Oil-Free)
With steamed brown rice, quinoa, millet, or barley On baked sweet potatoes Mixed into lentils or beans With dosa, idli, or adai (no-oil batter) Spread inside whole-grain or collard wraps As a topping on roasted veggies In Buddha bowls (greens + grains + beans + veggies) On whole-grain avocado toast Spoon over savory oatmeal with spinach & cumin
Refrigerate and use a clean, dry spoon every time.