Boil 1st and 2nd ingredients in a thick bottom pan. When its quantity reduces to 3/4, add steamed garlic and mix with a ladle, without crushing the garlic. When it boils, remove from fire and allow to cool.
Mix 2 pinch sodium benzoate in 1/4 cup of chutney. Pour this to the remaining chutney and mix well. Add cherries and store in air tight containers.
