Fresh Pomegranate Chutney

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Photo: James Carrier
Yield
Makes about 1 1/4 cups
November 2000
RECIPE BY Sunset

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

Nutritional Information

  • Calories 26
  • Caloriesfromfat 0.0%
  • Protein 0.1g
  • Fat 0.0g
  • Satfat 0.0g
  • Carbohydrate 6.7g
  • Fiber 0.1g
  • Sodium 3.4mg
  • Cholesterol 0.0mg

How to Make It

Step 1

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

Step 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.

Step 3

Nutritional analysis per tablespoon.

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