Fresh Pomegranate Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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