Pomegranate Chutney Recipes

POMEGRANATE CHUTNEY

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

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.

MANGO POMEGRANATE CHUTNEY

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.