Rosemary's Rhubarb Cherry Chutney

Rhubarb Cherry Chutney

1 tblsp. vegetable oil

1 1/2 c. diced red onion

1 tblsp. grated ginger root

pinch of salt

1/4 c. cider vinegar

1/4 c. sugar

1/2 tsp. ground coriander

1/2 tsp. ground cardamom

1 tsp. ground cinnamon

1/2 c. dried cherries

1 1/2 c. cherry or apple juice (I used black cherry juice, because it's what I could find.)

4 c. sliced rhubarb (1" pieces)

Warm the oil in a nonreactive saucepan and add onions, ginger, and salt.  Cover and saute on medium heat, stirring often, until onions are softened and clear, about 10 minutes.

Add vinegar, sugar, spices, cherries, and juice and bring to a boil, then reduce heat and simmer for 5 minutes.  Add rhubarb and simmer (covered) for an additional 10 minutes until the rhubarb is tender and the chutney somewhat thickened.  Store in sealed container in the refrigerator.  (Keeps at least 2 weeks; or freeze for longer storage.)

Good with Indian curries, fish, or an English ploughman's lunch!