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Fresh Pomegranate Chutney

Photo: James Carrier
Yield Makes about 1 1/4 cups
Notes: Remove pomegranate seeds up to 1 day ahead; chill seeds airtight.

Ingredients

  • 1/2 cup red currant jelly
  • 1/3 cup finely chopped green onions, including tops
  • 1 cup pomegranate seeds (from a 1-lb. pomegranate; see notes)
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh jalapeño chili
  • 1/2 teaspoon ground coriander
  • 1 tablespoon lemon juice
  • Salt and pepper

Nutrition Information

  • calories 26
  • caloriesfromfat 0.0 %
  • protein 0.1 g
  • fat 0.0 g
  • satfat 0.0 g
  • carbohydrate 6.7 g
  • fiber 0.1 g
  • sodium 3.4 mg
  • cholesterol 0.0 mg

How to Make It

  1. Put currant jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds.

  2. 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.

  3. Nutritional analysis per tablespoon.