Pomegranate Chutney is an authentic dish prepared in the homes of people in Mangalore.
The peels of the fruit are sun dried and stored in glass jars to be used especially during the rainy season and also during the November December months when temperature is cool.
The peel is rich in polyphenols which are rich in antioxidants beneficial for reducing blood pressure, cardiac vascular disease, improve gut and stomach health, indigestion , control blood sugar fluctuations and mainly an appetiser with anti- diarrheal properties.
Sun dried peels of pomegranate- 3 to 4 small bits.
Ghee – 1 t spoon
Cumin – 1/2 t spoon
Coriander – 1 t spoon
Red chillies roasted – 2 (bedgi)
Pepper corns – 1/4 t spoon
Tamarind – size of two peas.
Coconut grated – 1/2 cup
Water 1/2 to 3/4 cup
Salt as per taste.
Heat a pan (preferably iron) and add the broken bits of the pomegranate peels,red chillies,cumin, coriander, peppercorns followed by tamarind and salt.
Roast them on low flame for about 3 to 4 minutes until you get an aroma.
Now allow the roasted mixture to cool.
Transfer the roasted masala to a mixer jar and add the grated coconut and the water and grind the mixture to a smooth paste.
Transfer the Chutney to a small container and the Chutney is now ready.
I have used the bedgi chillies for colour and Guntur chilli for the pungency.
You may use chillies of your choice.
I have fond nostalgic memories enjoying this Chutney along with the kadhi also known a tambuli which is nothing but the Chutney diluted and then boiled and tempered with mustard and curry leaves in a spoon of coconut oil..