This sweet and sour condiment is good to have on hand for grilled meats, chicken and sandwiches. Raisins may be substituted if dried cherries are unavailable.
3 tablespoons vegetable oil
1 1/2 cups chopped red onion
1 tablespoon finely chopped fresh gingerroot
1/4 teaspoon crushed red pepper
1/3 cup dried cherries
1 tablespoon dark brown sugar
1/4 teaspoon salt
1 cup water
1 Washington 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, gingerroot, and hot pepper flakes; saute, stirring, 5 minutes. Add dried cherries, brown sugar, and salt. Stir in 1 cup 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-onion mixture and cook over high heat, stirring, until mixture is thickened and appears glazed-about 1 minute. Remove from heat, stir in vinegar, and cool before serving or storing. Chutney can be refrigerated for 1 week or frozen for 1 month.