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.