Kashmiri cuisine tends to be intricately spiced and quite rich, and this bright, chile-laced sour cherry chutney, which is adapted from British Indian chef Romy Gill’s cookbook On the Himalayan Trail, offers a welcome balance to many of the region’s heavier dishes. While her version is left chunky, Gill adds that you can feel free to blitz the mixture in a food processor for a smoother result. Cooking fresh cherries with their pits gives the chutney a faint, almondy flavor. However, when making this recipe out of season, frozen, pitted sour cherries make a suitable substitute—great news, because we love it as a replacement for cranberry sauce alongside a roasted turkey dinner. Just be sure to buy natural unsweetened frozen cherries, not sour cherry pie filling, which is typically packaged in a thick syrup.
- 3½ oz. sour cherries, washed
- 1 Tbsp. plus 1 tsp. superfine sugar
- 1 tsp. Kashmiri chile powder
- ½ tsp. fine sea salt
- pinch asafoetida powder