Pomegranate Chutney Recipes

POMEGRANATE CHUTNEY

Pomegranate Chutney image

Pomegranate is a berry, and is an excellent source of dietary fibre, folate and anti-oxidants. This recipe may account for one-a-day diet recommendations. This chutney is versatile - brush it over roasted/grilled chicken/fish, or use it as a dip with crisps; or simply spread it over warm, toasted bread; there are no limitations! :O) Freshly ground white pepper gives this chutney a subtle, complex flavour; chili powder makes it authentic, unmistakeably Indian - substitute to your liking. Chutney keeps for upto a week.

Provided by khichri

Time 30m

Yield Makes 1 jar

Number Of Ingredients 0

Ingredients

Steps:

Liquidise the pomegranate seeds and keep aside. (You may wish to strain the juice for a smooth texture, but this will not retain the full nutritional value of the fruit)
In a saucepan, heat oil and quickly fry the chili flakes and ginger for 1/2 minute. Remove from heat.
Throw in the raisins. Add diced apple, sugar and chili powder and coat well. Return pan to heat.
Add the vinegar and pomegranate liquid. Bring the liquid to boil, turn down the heat and cook gently until the sugar has completely dissolved. Add salt as desired.
Leave to simmer, stirring frequently until the liquid is no longer runny, but is thick and pulpy in consistency.
Remove from heat, cool and transfer into dry, sterilised jars. Refrigerate.

BEEF TENDERLOIN WITH POMEGRANATE CHUTNEY

Beef Tenderloin with Pomegranate Chutney image

When I want to show family and friends some culinary love, I roast a tenderloin and serve it with a sweet-tart pomegranate and apple chutney. -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 19

Ingredients

2 tablespoons minced fresh thyme
1 tablespoon minced fresh rosemary
1 tablespoon brown sugar
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 beef tenderloin roast (3 pounds)
2 tablespoons Dijon mustard
CHUTNEY:
1 pomegranate
2 tablespoons olive oil
1 medium tart apple, peeled and chopped
4 shallots, coarsely chopped
2 tablespoons minced fresh gingerroot
1 garlic clove, minced
1/4 cup sugar
1/4 cup brandy
1/4 cup cider vinegar
1/4 teaspoon sea salt
1/4 teaspoon coarsely ground pepper

Steps:

Preheat oven to 425°. In a small bowl, mix thyme, rosemary, brown sugar, salt and pepper. Place tenderloin on a rack in a shallow roasting pan. Brush mustard over roast; sprinkle with herb mixture. Roast 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. , Meanwhile, for chutney, cut pomegranate in half. Working over a small bowl and using a small spoon, separate pomegranate seeds from membranes, placing seeds in bowl and discarding membranes. In a large skillet, heat oil over medium heat. Add apple and shallots; cook and stir 8-10 minutes or until tender. Add ginger and garlic; cook 1 minute longer. Remove from heat. Add sugar, brandy, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened. Stir in pomegranate seeds; heat through. Serve with roast.

Nutrition Facts : Calories 381 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 395mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 2g fiber), Protein 37g protein.

MANGO POMEGRANATE CHUTNEY

Mango Pomegranate Chutney image

The color of this chutney is darker than you might expect due to the balsamic vinegar I used. Substitute apple vinegar for more of a classic look if you prefer. This recipe also contains very simple instructions for removing pomegranate seeds without making a mess.

Provided by Late Night Gourmet

Categories Chutneys

Time 45m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 large mango, diced
1 large pomegranate, seeded
1/2 cup golden raisin
3/4 ounce ginger, diced
1 garlic clove, minced
1/3 cup balsamic vinegar
1/3 cup light brown sugar, firmly packed
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Using the blade of a sharp knife, cut about 1/4 inch deep into the skin of the pomegranate, careful not to cut through the seeds. Cut all the way around the perimeter of the pomegranate.
Twist the halves of the pomegranate apart. If they don't separate, cut around the perimeter again until they do.
Hold one half of the pomegranate over your cook pan with the seeds facing down, and firmly tap the back of pomegranate with a meat mallet or something similar. The seeds will start to fall into the pan. Rotate the pomegranate to get as many of the seeds as possible out as you do this.
Remove the white membrane from inside the pomegranate half to loosen the remaining seeds. Also remove any membrane fragments that fall into the pan. Repeat with the other half of the pomegranate.
Place all remaining ingredients in the pan. Bring to a boil, reduce heat to low, and simmer until thick, about 30 minutes, stirring frequently to keep from sticking.
Store, refrigerated, in an airtight container.

Nutrition Facts : Calories 70.4, Fat 0.4, SaturatedFat 0.1, Sodium 76.9, Carbohydrate 17.1, Fiber 1.5, Sugar 13.8, Protein 0.8

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