This cherry and pomegranate chutney adds a real spark of flavour to your table and pairs well with red meats like beef or venison.The cherries and brown sugar add sweetness, combining with the tart pomegranate flavours. The garlic, onion, and ginger add something savoury (Unami), and the orange zest cuts through the flavours and adds just a touch of brightness.This pomegranate chutney recipe was sent to Kitchen Geekery by Nancy Granada.Nancy writes; "Since this was the first time I attempted to make an original chutney recipe, I was relieved that is was not only edible but really delicious! Everyone at the table agreed that I should immediately start selling jars of this stuff instead of posting the recipe – I decided it was better to share it for everyone to enjoy.On the whole, chutneys tend to store very well, if kept in an airtight jar in a cupboard, and over time the flavours will strengthen – but if left too long would become much too tart."
- 300 g dried cherries
- 250 ml pomegranate juice
- 100 g chestnuts (chopped)
- 1 large onion (diced)
- seeds of 1 pomegranate
- 3 tbsp brown sugar
- 2 tbsp chopped fresh ginger
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 garlic cloves finely chopped
- 1 tbsp fresh orange zest
- 1 tsp crushed red pepper flakes
- ¼ tsp ground clove
- Heat the olive oil in a medium saucepan over medium heat.
- Add the onion, garlic and ginger, and cook for 10 minutes, or until the onions have softened.
- Next add the dried cherries and pomegranate seeds, and cook for another 5 minutes.
- Now add the chestnuts, orange zest, brown sugar, red pepper flakes, and the clove. Cook the mixture for a few minutes.
- Add pomegranate juice and cook – uncovered – over medium heat for another 30 minutes – or until most of the liquid is absorbed.
- Remove the chutney from the heat, mix in the red wine vinegar and transfer to a bowl.
- Allow the chutney to cool at room temperature and serve as an accompaniment to poultry, pork or cheese.