Step 1: Heat the oil on high in a large pan and add the onions and salt. Cook until the onions start to brown. Turn the heat down to medium-low. Stir occasionally and let the onions caramelize for about 20 minutes. If they start to burn, add a couple tablespoons water to the pan to deglaze it by scraping with a spoon.
Step 2: When the onions are done caramelizing, place the Garam Masala and the ginger in and stir everything together. Cook on high for a couple minutes.
Step 3: Next, add the potatoes, salt, pepper, and brown sugar. Stir it together well.
Step 4: Add the cherries and vinegar. Bring to a boil and cover. Reduce the heat to medium-low and simmer 40 to 50 minutes.
Step 5: Stir occasionally till the potatoes are done and the chutney is rich and syrupy.
Step 6: Cut up the pumpkin seeds and mix them into the chutney. You can serve this at any temperature.
Step 7: It makes 4 to 5 cups.
Step 8: It keeps at least 5 days.
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