Pomegranate chutney: a quick 10-minute recipe to add flavour to meals
Pomegranate seed chutney needs few ingredients and little time, and keeps in the fridge for four to five days.
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Everyone wants something tangy and tasty on the meal plate. Pickles, papad, kachumber and chutneys are eaten to lift the taste of a meal. Chutney goes well with dal-rice, parathas, vada pav and bhajiya.
If you are tired of coconut or peanut chutney every day, you can easily make a chutney of pomegranate seeds. Pomegranates are available in good quantity in the market these days. This sweet-and-sour chutney can be eaten with anything.
There is no need to stand in the kitchen for hours to make it. The chutney is ready with very few ingredients. Eating pomegranate seeds helps the body get the iron it needs and improves health. Here is the recipe.
Ingredients: pomegranate seeds, ginger, garlic, green chillies, mint leaves, onion, tomato, salt and water.
Method: First wash the pomegranate well and take out the seeds. Put the seeds, green chillies, ginger and garlic in a mixer jar and grind finely. A little water can be added while grinding if needed.
Then add coriander, mint, onion, tomato and salt and grind once more. The pomegranate seed chutney is ready.
If the prepared chutney is kept in the fridge, it stays good for four to five days. If you want a spicier chutney, you can increase the quantity of chillies. This will improve the taste of the chutney.
