Mango Pomegranate Chutney

Time

Prep 15 min · Cook 30 min · 45 min total

Difficulty

easy

1. 1

   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.

2. 2

   Twist the halves of the pomegranate apart. If they don't separate, cut around the perimeter again until they do.

3. 3

   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.

4. 4

   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.

5. 5

   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.

   30 min
6. 6

   Store, refrigerated, in an airtight container.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.

Swaps

apple cider vinegar: Balsamic vinegar is alcohol-derived, so this recipe uses apple cider vinegar.