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Sunday, November 21, 2010

Pomegranate chutney

When I decided to make a dipping sauce out of pomegranate for my POM dinner party that would be versatile enough for dipping and using in Bhel puri, this is what I came up with. I drew my inspiration from tomato ketchup and Indian Tamarind-Date sweet sauce. Since pomegranate has a wonderful sweet tart flavor, it can elegantly replace tomato or tamarind in a sauce. I served it as a condiment with the veggie masala cutlet and in Bhel puri instead of sweet sauce.

Ingredients:
Juice from 4 large POM Wonderful pomegranates (about 500 ml)
Dates - 8 to 10 pitted and soaked in just enough hot water for 4 hours
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Chili powder - 1/4 tsp (or to taste)
Garlic - 3 large cloves, peeled
Ginger - 1 inch piece
salt to taste.


Method:
Juice arils from 4 large pomegranates. I used my blender to blend the arils and then filtered through a sieve. You can use a citrus juicer or simply use POM wonderful 100% Pomegranate juice.
Grind the soaked dates into a smooth paste.
Heat the juice over medium heat. Drop whole garlic cloves and the peeled ginger piece into the juice. When it comes to a rolling boil, add cumin powder, coriander powder, chili powder and salt to taste and simmer until it reduces into a saucy consistency and coats the spoon. Remove the garlic cloves and ginger piece from the sauce using a slotted spoon.
Now, add dates paste, simmer for 2-3 more minutes and remove from heat. The chutney thickens more while cooling.

My guests loved this sauce and were asking me for recipe. Read the POM dinner party recap here.

2 comments:

  1. Really cool idea to replace tomato/tamarind and use Pomegranate. Kai vasan thozhil iruku po ;)

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  2. I loved this & the POMyo sauce. went well with BhelPuri & the cutlet.

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