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Pomegranate Chutney

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  • 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.


  • 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


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

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