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by Monika

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Cherry Chutney | Sweet & Spicy Cherry Relish

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!

Cherry Chutney

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.

So here is the recipe without any further delay! If you make this,  share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it.

Click for more chutney recipes

Cherry Chutney Recipe

Cherry Chutney | Sweet & Spicy Cherry Relish

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Course Breakfast, condiments
Cuisine global vegetarian

Ingredients
  

  • 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

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

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Chutneys, Relishes and Pickles// Cooking With Fruits// Jams & Preserves// Kid-Friendly// Summer Recipes1 Comment

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Comments

  1. anindya0909 says

    June 24, 2019 at 2:12 pm

    Love love love this. Looks yummy and am sure will taste the same also.

    Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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