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.