My friend Karen shared this recipe with me. It's meant to be used with pork, but being a vegetarian, I tried it on a fake chicken cutlet instead. Truth be told, I also ate several spoonfuls directly from the pan.
1/2 cup cherry preserves
3 Tbsp balsamic vinegar
3/4 tsp allspice
1 Tbsp vegetable oil
2/3 cup chopped onion
2 cups fresh cherries, pitted
1/4 tsp cayenne pepper
Mix preserves, vinegar and allspice and set aside. Heat oil in large skillet over high heat. Add onion and sauté 1 minute. Add cherries, cayenne and preserves mixture. Boil chutney until thick, stirring often, about 8 minutes. Let cool, and serve.
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