I guess it's too late in the year for pomegranates, because I couldn't find them anywhere, and in LA, that's really saying something. TJ's did have this packaged kind... for almost $5!! Give me a break. No way was I buying two of those, so pomegranate chutney became pomegranate-apple chutney... which made it even less of a chutney.
In addition to subbing in some peeled and diced apple, I also skipped the honey in the original recipe (it's fruit--how much sweeter does it need to be?!), and added a little cinnamon and cumin for interest. The salt and the olive oil also make it pair well with savory dishes.
seeds of 1 pomegranate
1 apple, peeled, cored, and diced
1 tsp lemon zest
1 TB olive oil
1 1/2 TB orange juice
dash of salt
InstructionsCombine all ingredients and mix well. Refrigerate for at least 4 hours prior to serving. Serves about 4.