- 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.
