Fresh Pomegranate Chutney

Photo: James Carrier

Notes: Remove pomegranate seeds up to 1 day ahead; chill seeds airtight.

Yield: Makes about 1 1/4 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 26
  • Calories from fat: 0.0%
  • Protein: 0.1g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 6.7g
  • Fiber: 0.1g
  • Sodium: 3.4mg
  • Cholesterol: 0.0mg

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. 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. 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.
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