Cherry Achar

We went to pick cherry and picked so much that even after sending it to many of our friends and lot was still remaining. I didn't want to freeze as i have already freezed a lot of strawberry and my freezer will be soon out of capacity:)So i was thinking what to do with it other than making jams , an old memory of eating Ber Ka Achar came to my mind. I sure for all of us who has ever eaten Bengali Kuler Achar will be salivating hearing the name of ber ka achar.

Recipe

Cherry

(notpitted ) 1 kg

Tamarind a lemon ball size soaked in warm water

Panchphoran/

Mustard seed 1 tsp

Hing 1/4 tsp

Methi Seeds 1 tsp

Chilli Pw 2 tbsp

Oil 3 tbsp

Jaggery 2 tbsp or more based on cherry sweetness

Salt to taste

Method

1.Heat a heavy bottom pan and toast the methi seeds and grind it to fine powder.

2. Add oil to the pan and the panch phoran , hing and then chilli powder and add tamarind paste.

3.Cook till the oil start to seperate add the jaggery.

4.Add cherry and cook till a few of then of them breaks ,then add the methi powder and remove from flame.