Recipe
Recipe for pomegranate-onion chutney
Preserved chutney made from white onions and pomegranate seeds — when sealed, keeps for at least 9 months.
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Ingredients
Preparation
Peel the onions, then finely chop them and sauté in a pot with a little oil for about 10 minutes over medium heat.
Add sugar, salt, vinegar and the bay leaves and simmer for another 10 minutes.
In the meantime, remove the pomegranate seeds and add them to the onions.
Give the whole mixture a quick, vigorous fry and immediately transfer into clean, hot-rinsed screw-top or Rex jars.
Tips & Notes
Shelf life: Stored sealed, cool and dark, the chutney keeps for at least 9 months. Once opened, it should be consumed within 1 week.
Usage: for the afternoon snack, with game dishes, on bread, as a snack, with goose dishes, with oriental dishes, with grilled foods, in dark sauces, with braised pumpkin, in red cabbage and much more.
