No image available
Member recipe

Pomegranate Chutney

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: Cook: 30 minutes

Skill level

More effort

Servings

1 jar

Pomegranate is a berry, and is an excellent source of dietary fibre, folate and anti-oxidants. This recipe may account for one-a-day diet recommendations. This chutney is versatile - brush it over roasted/grilled chicken/fish, or use it as a dip with crisps; or simply spread it over warm, toasted bread; there are no limitations! :O) Freshly ground white pepper gives this chutney a subtle, complex flavour; chili powder makes it authentic, unmistakeably Indian - substitute to your liking. Chutney keeps for upto a week.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 6 cups of Pomegranate seeds
  • 1 tsp cooking oil
  • 1/2 tsp chili flakes
  • 1/2 inch ginger, minced
  • 1/2 cup raisins
  • 1 medium Bramley, or similar variety apple, peeled and diced
  • 2 cups of muscovado sugar
  • 1 tsp chili powder, or ground white pepper
  • 3 tsp red wine vinegar
  • Salt to taste

Method

  1. Liquidise the pomegranate seeds and keep aside. (You may wish to strain the juice for a smooth texture, but this will not retain the full nutritional value of the fruit)

  2. In a saucepan, heat oil and quickly fry the chili flakes and ginger for 1/2 minute. Remove from heat.

  3. Throw in the raisins. Add diced apple, sugar and chili powder and coat well. Return pan to heat.

  4. Add the vinegar and pomegranate liquid. Bring the liquid to boil, turn down the heat and cook gently until the sugar has completely dissolved. Add salt as desired.

  5. Leave to simmer, stirring frequently until the liquid is no longer runny, but is thick and pulpy in consistency.

  6. Remove from heat, cool and transfer into dry, sterilised jars. Refrigerate.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.