POMEGRANATE CHUTNEY
Pomegranate is a berry, and is an excellent source of dietary fibre, folate and anti-oxidants. This recipe may account for one-a-day diet recommendations. This chutney is versatile - brush it over roasted/grilled chicken/fish, or use it as a dip with crisps; or simply spread it over warm, toasted bread; there are no limitations! :O) Freshly ground white pepper gives this chutney a subtle, complex flavour; chili powder makes it authentic, unmistakeably Indian - substitute to your liking. Chutney keeps for upto a week.
Provided by khichri
Time 30m
Yield Makes 1 jar
Number Of Ingredients 0
Steps:
- Liquidise the pomegranate seeds and keep aside. (You may wish to strain the juice for a smooth texture, but this will not retain the full nutritional value of the fruit)
- In a saucepan, heat oil and quickly fry the chili flakes and ginger for 1/2 minute. Remove from heat.
- Throw in the raisins. Add diced apple, sugar and chili powder and coat well. Return pan to heat.
- Add the vinegar and pomegranate liquid. Bring the liquid to boil, turn down the heat and cook gently until the sugar has completely dissolved. Add salt as desired.
- Leave to simmer, stirring frequently until the liquid is no longer runny, but is thick and pulpy in consistency.
- Remove from heat, cool and transfer into dry, sterilised jars. Refrigerate.
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