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.

Cherry-Pomegranate Chutney Enlarge Image
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22 users rated this recipe an average rating of 4.5
Yields:
1-3/4 cups
Prep:
15 mins
Cook:
35 mins to 36 mins
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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)
    Per serving:
  • 54 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 0 mg chol.,
  • 43 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 8 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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