Cherry-Pomegranate Chutney

nutrition facts (Cherry-Pomegranate Chutney) cal. (kcal) 54, Fat, total (g) 1, carb. (g) 11, Monosaturated fat (g) 1, dietary fiber (g) 1, sugar (g) 8, protein (g) 1, vit. A (IU) 49, vit. C (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4, sodium (mg) 43, Potassium (mg) 37, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet

Cherry-Pomegranate Chutney
Cherry-Pomegranate Chutney

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

1.75

cup

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

1.75

servings

Ingredients

  • 1

    1

  • tablespoon olive oil

  • 2

    2

  • medium onions, chopped (1 cup)

  • 1

    1

  • tablespoon grated fresh ginger

  • 2

    2

  • cloves garlic, minced (1 tsp.)

  • 1/4

    1/4

  • teaspoon ground cinnamon

  • 1/8

    1/8

  • teaspoon ground allspice

  • 1

    1

  • 12 ounce package frozen dark sweet cherries

  • 1/2

    1/2

  • cup unsweetened pomegranate juice

  • 3

    3

  • tablespoons sugar

  • Seeds from 1 small pomegranate (3/4 cup)

  • 1/4

    1/4

  • teaspoon salt

Directions

s 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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