1 1/2 tablespoons vegetable oil
1 1/2 cups chopped red onion
1 tablespoon finely chopped fresh ginger
1/4 teaspoon crushed red pepper flakes
1/3 cup dried cherries
1 tablespoon dark-brown sugar
1/4 teaspoon salt
1 cup water
1 Granny Smith apple, cored and finely chopped
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon balsamic vinegar
1. In large skillet, heat oil over medium heat. Add red onion, ginger, red pepper flakes; saute 5 minutes. Add dried cherries, brown sugar and salt. Stir in water, cover, and cook over medium heat 5 minutes.
2. Add apple to onion mixture; cover and cook 6 to 8 minutes or until apple is just tender. Stir cornstarch mixture into apple mixture and cook, stirring, until thickened and mixture is glazed-about 2 minutes. Remove from heat, stir in vinegar, and cool to room temperature before serving. Chutney can be refrigerated for 1 week or frozen for several weeks.
This sweet-and-sour condiment is great to have on hand for grilled meats, vegetables or as a spread for sandwiches. Raisins may be substituted if dried cherries are unavailable.