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Fresh Pomegranate Chutney
Native to the Middle-East, the pomegranate is now also cultivated in the drier parts of California and Arizona since its introduction to the Americas by the Spanish in 1769. Used for both its fruit and juice, the pomegranate re-established its popularity in 2000 as an anti-oxidant elixir. The name “pomegranate” derives from Latin pomum (“apple”) and granatus (“seeded”). The French name for the pomegranate, la grenade also gives us the word grenadine, the name of a fruit syrup, originally made from pomegranates and also the weapon of the same name (as the shape of the fruit and its contents of many small objects (seeds) makes it look like a traditional “hand thrown” grenade). The pomegranate is enjoyed for its juice and its seeds, which can be found in recipes from chutneys, salads, sauces, stuffings and desserts.
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- 1/2 cup Red Currant Jelly
- 1/3 cup Green Onions, chopped
- 1 cup Pomegranate Seeds (1 lb. pomegranate yields approximately 1 cup of seeds)
- 1 Tbsp. Fresh Ginger, minced
- 1 Tbsp. Jalapeno, minced
- 1/2 tsp. Ground Coriander
- 1 Tbsp. Lemon Juice
- To Taste - Salt & Pepper
- Put currant jelly in a 2 cup glass measuring cup.
- Heat in a microwave oven at full power (100%) until softened, about 20 seconds.
- Stir in green onions, pomegranate seeds, ginger, chili, coriander and lemon juice; add salt and pepper to taste.
- Let stand about 15 minutes before serving.
- Makes about 1 1/4 cup.
Nino Salvaggio http://www.ninosalvaggio.com/