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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Cherry Chutney | Sweet & Spicy Cherry Relish
- 250 gm cherries
- 2 tbsp mustard oil
- 2 tsp panch phoran
- 150 gm brown sugar
- 2 tsp lime juice 1 whole lime
- Salt to taste
- 3 thai red chilly
- 1 inch ginger
- Wash and Pit the cherries. Once dry roughly chop them up
- Deseed the chillies and finely chop both the chillies and ginger
- In a pan heat mustard oil with panch phoran spices
- Once the panch phoran starts to sputter add chillies and ginger to the oil.
- Add cherries, brown sugar and salt.
- Let it cook for about 5min. Add a little water just to deglaze the pan.
- Bring the heat down and let it cook through for about 20 min.
- Finally, add the lime juice and check for seasoning.
- If the consistency is thinner than desired let it be because the jam tends to thicken as it cools down.
- Enjoy on toast, paranthas or dosa.