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Member recipe

Pomegranate Chutney

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Cooking time

Prep: Cook: 30 minutes

Skill level

More effort


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.

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  • 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


  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.

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