Fresh Pomegranate Chutney

Notes: Remove pomegranate seeds up to 1 day ahead; chill seeds airtight.

Yield: Makes about 1 1/4 cups

Ingredients

• 1/2  cup  red currant jelly
• 1/3  cup  finely chopped green onions, including tops
• 1  cup  pomegranate seeds (from a 1-lb. pomegranate; see notes)
• 1  tablespoon  minced fresh ginger
• 1  tablespoon  minced fresh jalapeño chili
• 1/2  teaspoon  ground coriander
• 1  tablespoon  lemon juice
• Salt and pepper

Preparation

1. Put currant jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds.

2. Stir in green onions, pomegranate seeds, ginger, chili, coriander, and lemon juice; add salt and pepper to taste. Let stand about 15 minutes before serving.

Nutritional analysis per tablespoon.

Nutritional Information

Calories:

26 (0.0% from fat)

Protein:

0.1g

Fat:

0.0g (sat 0.0)

Carbohydrate:

6.7g

Fiber:

0.1g

Sodium:

3.4mg

Cholesterol:

0.0mg