In a pan, heat some oil.

Add the ginger, garlic, green chilies, red onions, cranberries, cumin seeds, turmeric, asafoetida, and brown sugar.

Sauté on low to medium heat for roughly 15 mins or until cranberries are well cooked and turn mushy.

Add salt and pepper to taste.

Let the cooked mixture cool. 

When cool, blend the mixture till a semi-fine paste is reached. 

Dish into a bowl and add the tadka.

Serve with warm rice or roti/bread.

Store this in an air-tight container in the refrigerator for around 10-15 days.