Chop the onion and pit the cherries and cut them into half.

In a kadai or heavy-bottom pan, add the oil and when the oil is hot, add the mustard seeds and asafoetida.

Let it splutter and add the chopped onion and cook until the onion is soft and translucent.

Then add the mustard powder, red chili powder, fenugreek seed powder, and turmeric powder. Mix well.

Now add the cherries and the salt.

Mix thoroughly and cover and cook for three to four minutes over medium heat.

Remove the lid. Water will ooze out, and it is normal. Add the jaggery and mash the cherries.

Reduce the heat to medium-low and cook until the moisture is absorbed. It should semi-thick more like jam. It takes about 7 to 10 minutes. Keep stirring for every minute. Do not leave it unattended.

After turning off the heat, add 1 tbsp of sesame oil and mix. Let it cool and store it in an air-tight container.

Serve it with any variety rice or with plain rice and ghee.