Ingredients
1 Tbsp. olive oil
2 medium onions, chopped (1 cup)
1 Tbsp. grated fresh ginger
2 cloves garlic, minced (1 tsp.)
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
1 12-oz. pkg. frozen dark sweet cherries
1/2 cup unsweetened pomegranate juice
3 Tbsp. sugar
Seeds from 1 small pomegranate (3/4 cup)
1/4 tsp. 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.
2 medium onions, chopped (1 cup)
1 Tbsp. grated fresh ginger
2 cloves garlic, minced (1 tsp.)
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
1 12-oz. pkg. frozen dark sweet cherries
1/2 cup unsweetened pomegranate juice
3 Tbsp. sugar
Seeds from 1 small pomegranate (3/4 cup)
1/4 tsp. 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.
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This Chutney is to die for!
We enjoy it with cheese, crackers and a glass of wine on our sunken terrace.
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| Sunken Terrace in Myrtle Glen |
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