| 1 | Grind red onion, ginger garlic paste, dried red chillies to a coarse consistency. |
| 2 | In heavy bottomed pan, heat oil over medium heat and add the ground mixture and cook till the raw smell of onion goes off. |
| 3 | Add dried cherries, brown sugar, and salt. Stir in water, cover, and cook over medium heat 5 minutes. |
| 4 | Add tamarind paste to the mixture. Cover and cook under a low flame until the whole mixture is just tender. |
| 5 | Stir cornstarch mixture into this and cook, stirring, until mixture is thickened. |
| 6 | Remove from heat, stir in lime juice, and cool to room temperature before storing. |
| 7 | The amount of red chillies can be varied accoring to the taste. |
| 8 | Recipe by Saraswathi Thiagarajan for the NorthWest Cherry Recipe Contest |
