Fresh pomegranate seeds, coriander, green onions, chiles, ginger and red currant coulis..
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!
- Pomegranate Chutney
This post is part of Real Food Wednesdays