Fresh Pomegranate Chutney

Fresh Pomegranate Chutney
Photo: James Carrier
Yields Makes about 1 1/4 cups
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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 26Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.4mg1%
Total Carbohydrate 6.7g3%
Dietary Fiber 0.1g1%
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 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.

Step 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.

Step 3
3

Nutritional analysis per tablespoon.

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

Step 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.

Step 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.

Step 3
3

Nutritional analysis per tablespoon.

Fresh Pomegranate Chutney
IngredientsDirections

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