Description
This spicy cherry chutney combines semi-ripe cherries with a blend of chilies and spices for a unique and flavorful condiment.
Ingredients
Units
Scale
- 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