Finger licking delicious sweet & spicy Cherry Chutney made with fresh Himachali Cherries and flavoured with Panch Phoran
I love chutneys and sweet and sour relishes and this Cherry Chutney fit right into the brief. Uses seasonal produce and is perfect with paranthas, on toasts and with dosas. What is not to love!
In this season I have made this chutney three times and the jar has been wiped cleaned every time. As we speak, I am prepping a large batch to gift to family and friends. If you make this, I think this might be the only cherry recipe you might be making all summer.
The panch phoran and mustard oil add a beautiful punch to the cherries. Complementing and enhancing the sweet and sour flavour of cherries so well. Cherries natural pectin along with the lemon juice takes care of it the chutney lasting for about 15 days or so and remaining somewhat set.
To me this chutney is the cousin of Aam ki lauji, a similar stuff made with raw (and sometimes ripe) mangoes. So if you like lauji, this will be right up your ally.
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