Cherry Pickle

Cherry Pickle


  • Cherry – 250 gms
  • Asafoetida – 1 Tsp
  • Salt to taste
  • Red chilly powder – 1 Tbsp
  • Turmeric powder – 1/2 Tsp
  • Mustard seeds – 1/2 Tsp
  • Curry leaves – 1 sprg
  • Garlic – 3 cloves



  1. Wash and dry the cherries using a kitchen towel.
  2. Cut and remove the seeds.
  3. Then take the cherries in a medium sized pot, add water, asafoetida powder and salt and cook on a slow flame. When cooked, remove the fire, strain and keep aside.
  4. In a skillet, heat up coconut oil, add mustard seeds and curry leaves and let it splutter. Now add crushed garlic cloves and saute until golden brown.
  5. Add the chilly powder paste to it and add a cup of water, bring it to boil and the reduce the flame and let it reduce the mix to half.
  6. Let this masala mix to cool down at room temperature and add the cooked cherry in to it and mix well.
    Remove from the fire and cool down.
    You can start using the pickle after an hour. Pickle can be refrigerated or it can be stored at room temperature as well.



Bone Appetite & Happy Cooking!



  1. Nice pickle. I have the same plant at home and I was wondering what can be made out of it. Thank you for sharing this recipe.

  2. This is cool. So tempting and absolutely superb recipe. Thank you Deepu.

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