We went to a beautiful orchard set in a very scenic place about 45 minutes from where we live – the weather was perfect and there we were, six of us, my little one leading the pack, all armed with plastic bags.
Long story short, we got SO carried away, we ended up with 20 lbs of cherries- Since they expect you to buy all of the cherries you pick, we ended up buying $80 worth of cherries. Not an issue since my head was immediately buzzing with the different things I can make with them – The pie was the first of course.
When we came home, we got busy washing and sorting them into grades of ripeness. Before we made our way to the actual trees with the dark fully ripened cherries, our enthusiasm had led us to pick not so ripe ones – My three year old went about it with clear intent and picked a bunch of red, pink and semi-rotten ones – We washed, dried, sorted and pitted and froze for several hours. 
Spicy Cherry Preserve/Chutney
- Total Time: 60 minutes
- Yield: 10 servings 1x
Description
This spicy cherry chutney combines semi-ripe cherries with a blend of chilies and spices for a unique and flavorful condiment.
Ingredients
- 2 lbs (900 g) pitted semi-ripe cherries
- 5 green chilies
- 5 red dry chilies
- 1 tbsp whole black peppers
- 2 tsp urad dal
- 2 tsp crushed rosemary
- 1/2 cup (120 ml) gingely oil (sesame oil) (approx 6 tbsp)
- Salt to taste
Instructions
- Dry fry the green chilies, red chilies, whole black peppers, urad dal, and crushed rosemary in a pan over medium heat until fragrant, about 3-4 minutes. Allow to cool slightly, then dry grind into a fine powder.
- Take approximately 1/3 of the cherries and grind them coarsely in a food processor.
- Heat 2 tbsp of gingely oil in a pan over medium heat. Add the ground spice powder and sauté for 1-2 minutes.
- Add the coarsely ground cherries to the pan and mix well. Cook for 5-7 minutes, stirring occasionally.
- Add the remaining whole cherries to the pan, along with the rest of the gingely oil. Cook for an additional 30-35 minutes, stirring occasionally, until the cherries are soft and the mixture thickens.
- Season with salt to taste. Allow the chutney to cool before transferring to a sterilized jar for storage.
Notes
- Store the chutney in a sterilized jar in the refrigerator for up to two weeks.
- This chutney pairs well with grilled meats or as a spread on sandwiches.
- If you prefer a milder chutney, reduce the number of chilies.
- The gingely oil adds a distinct flavor, but can be substituted with another oil if necessary.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Condiment
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 6
- Sodium: 5
- Fat: 3
- Carbohydrates: 8
- Fiber: 1
- Protein: 1
- Cholesterol: 0
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Frequently Asked Questions
Why does this recipe call for semi-ripe rather than fully ripe cherries?
The article explains these were picked-your-own semi-ripe cherries from an orchard trip. Semi-ripe cherries have more tartness and firmer flesh, which holds up better during the long 30–35 minute cook and gives the chutney a better balance of sweet and sour rather than the jammy sweetness of fully ripe fruit.
What is gingely oil and can I substitute it?
Gingely oil is cold-pressed sesame oil, common in South Indian cooking. The recipe uses 1/2 cup (120 ml) of it for its distinct nutty flavor. The notes say it can be substituted with another oil if necessary, though you will lose the characteristic sesame taste that defines this chutney.
Why does the recipe grind only a third of the cherries while keeping the rest whole?
The instructions specify coarsely grinding approximately 1/3 of the 2 lbs (900 g) of pitted cherries first, then adding the remaining whole cherries later. This two-stage approach gives the chutney both a thick, pulpy base from the ground portion and distinct fruity pieces from the whole cherries cooked down over the final 30–35 minutes.
How long does this chutney keep?
The notes say to store it in a sterilized jar in the refrigerator for up to two weeks.
