Cherry-Pomegranate Chutney
By blum099
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
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
Details
Servings 2
Preparation time 15mins
Cooking time 35mins
Preparation
Step 1
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.
You'll also love
- Crook's Corner Shrimp & Grits 0/5 (0 Votes)
- Pumpkin Pecan Pie - Libby's 3.7/5 (3 Votes)
- Pineapple Glazed Cocktail Meatballs 0/5 (0 Votes)
- ORANGE TARRAGON MARINADE 0/5 (0 Votes)
- Walnut Cherry Delight Dessert 0/5 (0 Votes)
- Filet Mignon with Pomegranate-Wine... 0/5 (0 Votes)
- Pomegranate Butter Cream Frosting 0/5 (0 Votes)
Review this recipe