Pomegranate Chutney
- Preparation and cooking time
- Cook:
- More effort
- Makes 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.
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
- STEP 1Liquidise 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)
- STEP 2In a saucepan, heat oil and quickly fry the chili flakes and ginger for 1/2 minute. Remove from heat.
- STEP 3Throw in the raisins. Add diced apple, sugar and chili powder and coat well. Return pan to heat.
- STEP 4Add 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.
- STEP 5Leave to simmer, stirring frequently until the liquid is no longer runny, but is thick and pulpy in consistency.
- STEP 6Remove from heat, cool and transfer into dry, sterilised jars. Refrigerate.
