Cherry Chutney

Pit the washed and dried cherries by removing the stone from each fruit, then set aside in a clean bowl.

Heat a heavy-bottomed pan over medium heat and add the vinegar, water, ginger paste, and garlic paste, stirring to combine.

Add the sugar and salt to the pan, stirring until the sugar dissolves completely.

Place the pitted cherries into the pan and stir gently to coat them evenly with the spiced vinegar mixture.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.

Add the sliced dried red chilli and continue to simmer until the cherries are softened and the liquid has reduced slightly, becoming syrupy.

Remove from heat and let the chutney cool to room temperature, allowing the flavors to meld further.

Transfer the cooled cherry chutney to a serving bowl or clean jars for storage, and serve as an appetizer condiment or side dish.