Pomegranate Chutney

Fresh pomegranate seeds, coriander, green onions, chiles, ginger and red currant coulis..

Pomegranate Chutney
Pomegranate Chutney with Salmon

For the Red Currant Coulis (adapted from saveur.com)

1 cup red currants, rinsed, stemmed and picked over
1/3 cup filtered water
1 tablespoon rapadura or other non-refined sweetener to taste
pinch of salt

Bring currants and water to a rapid boil, then reduce heat and simmer until currants begin to break apart, about 10 minutes.

Stir in salt and sugar, then mash all together with the back of a wooden spoon.  Allow to cool to room temperature before refrigerating for up to two weeks.

For the Chutney (adapted from a recipe by Sunset Magazine)

1/4 cup red currant coulis
1/4 cup thinly sliced green onions
1/2 cup fresh pomegranate seeds
1 1/2 teaspoons minced fresh ginger
2 small Serrano chiles, finely minced
1/2 teaspoon ground coriander seeds
1 1ablespoon freshly squeezed lemon juice
sea salt and and freshly-ground pepper

Combine all ingredients in a non-reactive bowl.  Add a little more coulis if too thin, a little pomegranate juice if too thick.  Season to taste with salt and pepper.

Pomegranate Chutney is high in vitamins C and B5 and contains numerous free-radical scavenging phytochemicals that may help to reduce heart disease risk factors.

Try pomegranate chutney with salmon and leafy greens for extraordinary flavor and nourishment!


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This post is part of Real Food Wednesdays

8 thoughts on “Pomegranate Chutney

  1. I had never had pomegranate until last year. We ‘wintered’ in California and the neighbors had pomegranate trees. They offered us as many as we wanted. OH MY! I loved them. Here in Wyoming I haven’t seen any pomegranate. But if I did I’d be loving that chutney.

  2. When I read on RFW that you made this chutney I could not click fast enough to read this recipe. I have got to add this to our food festivities because this just sounds so amazing! Thank you so much for sharing this recipe!

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