3 tablespoons vegetable oil
1-1/2 cups chopped red onion
1 tablespoon finely chopped fresh ginger
1/3 cup dried cherries
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1 tablespoon dark brown sugar 1/4 teaspoon red pepper flakes (or to taste) 1/4 teaspoon salt
1 Granny Smith apple, cored and finely chopped
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon balsamic vinegar
Makes 2 cups, 8 generous servings.
In a large skillet, heat oil over medium heat. Add red onion and ginger; saute, stirring, for 5 minutes. Add dried cherries, brown sugar, red pepper and salt. Stir in 1 cup water, cover and simmer over medium heat 5 minutes.
Add apple, cover and simmer 6 to 8 minutes, until apple is tender. Stir in cornstarch mixture and cook over high heat, stirring, until thickened, about 1 minute. Remove from heat, stir in vinegar and coo. Chutney can be refrigerated for 1 week or frozen for 1 month.
Nutritional information per serving: 90 calories (51 percent from fat), 5.3 g fat (0.5 g saturated, 2.2 g monounsaturated), 0 cholesterol, 0.5 g protein, 10.9 g carbohydrates, 1 g fiber, 74.9 mg sodium.