How to Make Pomegranate Chutney

Step-by-Step Guide

1. 1

   Step 1: Heat the currant jelly.

   Measure 1/2 cup (165 g) of red currant jelly into a small microwave-safe bowl.
   
   Microwave the jelly for about 20 seconds at full power.
   
   Carefully remove the jelly from the microwave and stir it.
   
   It should be become runny.You could also use your favorite jelly or try cherry or apricot jelly for this chutney.
2. 2

   Step 2: Chop the onion

   Wash a small bunch of green onions and a jalapeno.
   
   Use a sharp knife to carefully chop the green onions (including the tops) in order to get 1/3 cup (33 g).
   
   Finely chop the jalapeno chili, so you get 1 tablespoon.
   
   You should also mince 1 tablespoon of fresh ginger.
   
   Place the onion, ginger, and chili in a serving bowl.For more of a spicy kick, add a little more jalapeno. , Pour the liquid red currant jelly into the serving bowl along with the remaining chutney ingredients.
   
   Stir the chutney well, so the ingredients are coated with the jelly.
   
   Let the chutney rest for 15 minutes before you serve it.
   
   You'll need to stir in:1 cup (174 g) of pomegranate seeds 1/2 teaspoon of ground coriander 1 tablespoon of lemon juice Salt and pepper to taste
3. 3

   Step 3: ginger

4. 4

   Step 4: and chili.

5. 5

   Step 5: Combine the fast pomegranate chutney.

Detailed Guide

About the Author