Pomegranate-Ginger Chutney
makes 1 cup
Pomegranates, with their intensely sweet and tart taste, are a natural addition to chutneys. Here, pomegranate jelly adds sweetness, and the seeds crunch. If you like a milder chutney, discard the jalapeno's spicy ribs and seeds.
1/2 cup pomegranate jelly
2 tablespoons finely chopped red onion
1 cup pomegranate seeds
1 tablespoon minced fresh ginger
1 tablespoon minced jalapeno
1/2 teaspoon ground coriander
1 tablespoon lemon juice
prep: 10 minutes
total: 25 minutes
medium bowl
small saucepan
wooden spoon
Heat the pomegranate jelly in a microwave or small saucepan just until it's warm and soft. Stir in the remaining ingredients, and season to taste with salt and pepper. The chutney will taste best after the flavors meld for at least 20 minutes.
