Apple & Dried Cherry Chutney
|Vegetable oil||3 Tablespoon|
|Chopped red onions||1 1⁄2 Cup (24 tbs)|
|Minced ginger||1 Tablespoon|
|Red pepper flakes||1⁄4 Teaspoon|
|Dried cherries||1⁄3 Cup (5.33 tbs)|
|Packed dark brown sugar||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Granny smith apple||1 , cored and finely chopped|
|Cornstarch||1 Teaspoon (Dissolved In 1 Tablespoon Water)|
|Balsamic vinegar||1 Teaspoon|
In large skillet, heat oil over medium heat.
Add onions, ginger and pepper flakes; cook and stir 5 minutes.
Add dried cherries, brown sugar and salt.
Stir in water; cover and cook over medium heat 5 minutes.
Add apple to onion mixture.
Cover; cook 6 to 8 minutes or until apple is tender.
Stir cornstarch mixture into apple-onion mixture and cook over high heat, stirring constantly, until mixture is thickened and appears glazed, about 1 minute.
Remove from heat; stir in vinegar.
Cool before serving or storing.
Chutney can be refrigerated for one week or frozen for one month.