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Cherry-Pomegranate Chutney
Ingredients
- 1 tablespoon olive oil
- 2 medium onions, chopped (1 cup)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced (1 tsp.)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1 12 ounce package frozen dark sweet cherries
- 1/2 cup unsweetened pomegranate juice
- 3 tablespoons sugar
- Seeds from 1 small pomegranate (3/4 cup)
- 1/4 teaspoon salt
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.
Nutrition Facts
(Cherry-Pomegranate Chutney)
- cal. (kcal) 54,
- Fat, total (g) 1,
- chol. (mg) 0,
- sat. fat (g) 0,
- carb. (g) 11,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 0,
- fiber (g) 1,
- sugar (g) 8,
- pro. (g) 1,
- vit. A (IU) 49,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 43,
- Potassium (mg) 37,
- calcium (mg) 0,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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