n n Wash and completely dry the cranberries.n n On low heat dry roast the cumin and fenugreek seeds. Turn off the heat and add the mustard seeds in the hot pan. Let them warm up a little. n n Grind the cumin, fenugreek and mustard seeds to a fine powder.n n span style="margin: 0px;"> Heat oil in a pan. Add mustard seeds, let them crackle, and then add dry red chillies, fry well. Turn off the heat, add asafoetida and allow the oil to cool.n n Chop the cranberries into small pieces. Using a chopper will make it easy. n n  To the cranberries add salt, turmeric, chilli, cumin, fenugreek & mustard powders.n n Mix well and let it rest for 10 mins. n n Add the completely cooled oil to the cranberry mixture and mix well.n n Cover it and let it marinate at room temperature for one day.  Store in an air tight container in the refrigerator.nnn .nn         Note: Spices cand Oil can be adjusted accordingly as per taste.nn  n