Rating: 4.5 stars
18 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
  • 18 Ratings

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.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Yield:
1-3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

54 calories; fat 1g; carbohydrates 11g; mono fat 1g; insoluble fiber 1g; sugars 8g; protein 1g; vitamin a 48.6IU; vitamin c 1.2mg; folate 4mcg; sodium 43mg; potassium 37mg; iron 0.2mg.
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