3 tbsp canola oil
1/2 tsp black or brown mustard seeds
1/4 tsp turmeric
1/4 tsp asafetida
6 or 7 fresh curry leaves
12 oz fresh cranberries
1 1/2 cups cilantro leaves
5 to 7 Thai chiles or 2 or 3 serrano chiles, stemmed and chopped
1 tsp sugar
1 1/2 tsp kosher salt
1. Heat oil in a small frying pan over high heat. Add mustard seeds and let most of them pop, about 2 minutes. Add turmeric and asafetida, swirling pan to coat. Carefully add curry leaves, watching for splattering. Remove from heat and set aside.
2. Blend remaining ingredients in a food processor until smooth, adding up to 1/4 cup of water if it looks too thick.
3. Transfer to a serving bowl and stir in spiced oil mixture.