Categories: pickles- chutney

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 Tsp. sugar
• Seeds from 1 small pomegranate (3/4 cup)
• 1/4 tsp. salt

Directions

1. In a 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.
2. Stir in cinnamon and allspice; cook about 15 to 20 seconds, until fragrant. Add cherries, pomegranate juice and sugar.
3. 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.

4. makes 1 3/4 cups

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