Score the pomegranate skin about 1/4 inch deep around its perimeter.

Twist the pomegranate halves apart, cutting again if needed.

Hold one half over a pan, seeds down, and tap firmly with a mallet to release the seeds.

Rotate the pomegranate to remove as many seeds as possible.

Remove any white membrane from the pomegranate and discard.

Repeat with the other pomegranate half.

Place all ingredients (mango, pomegranate seeds, raisins, ginger, garlic, balsamic vinegar, brown sugar, salt, pepper) in the pan.

Bring the mixture to a boil.

Reduce the heat to low and simmer for about 30 minutes, stirring frequently to prevent sticking.

Let cool and store in an airtight container in the refrigerator.