Fresh Pomegranate Chutney

Fresh Pomegranate Chutney Recipe
Photo: James Carrier
Notes: Remove pomegranate seeds up to 1 day ahead; chill seeds airtight.
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Yield:

Makes about 1 1/4 cups

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Nutritional analysis per tablespoon.

Note:

November 2000
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