Cherry and pomegranate chutney
- Preparation time: 10 minutes
- Cooking time: 50 minutes
- Total time: 1 hour
- 300g/10½oz dried cherries
- 250ml/8fl. oz pomegranate juice
- 100g/3½oz 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
- ½ tsp. crushed red pepper flakes
- ¼ tsp. ground clove
This recipe for cherry and pomegranate chutney was kindly sent to Kitchen Geekery by Nancy Granada.
I created this recipe whilst preparing a Christmas dinner with a friend – and as we did when creating the chutney – you can tweak the flavours a little along the way to your own tastes.
The cherries and brown sugar add sweetness, combining with the tart pomegranate flavours. The garlic, onion, and ginger add something savory (Unami), and the orange zest cuts through the flavours and adds just a touch of brightness.
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.
- 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.