Cherry-Pomegranate Chutney

Serve this ruby-red chutney recipe with your favorite blue or sharp cheddar cheese and crisp crackers. Or use it as a spread on your favorite sandwiches.

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4.5 by 23 people

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  • Makes: 1-3/4 cups
  • Prep: 15 mins
  • Cook: 35 mins to 36 mins

Cherry-Pomegranate Chutney

Directions

  1. In large nonstick skillet heat oil over medium heat. Add onions, ginger, and garlic. Cook, about 5 to 6 minutes, stirring occasionally, until tender and translucent. Stir in cinnamon and allspice; cook about 15 to 20 seconds, until fragrant. Add cherries, pomegranate juice, and sugar.
  2. Increase heat to medium-high. Bring onion-cherry mixture to boiling. Reduce heat to medium-low. Simmer, uncovered, about 30 minutes, stirring occasionally until onion-cherry mixture is thickened. Remove from heat. Stir in pomegranate seeds and salt. Refrigerate chutney, covered, up to 1 week. Makes 1-3/4 cups.
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Nutrition Facts (Cherry-Pomegranate Chutney)

  • Per serving:
  • 54 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 43 mg sodium ,
  • 11 g carb. ,
  • 1 g fiber ,
  • 8 g sugar ,
  • 1 g pro.
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