I used the tamarind chutney but I did not find the tamarind.
I remind that the pomegranate, like taste, remember, no home and I have a lot of compost (= jelly, jam a smooth and a little sugar) of pomegranate.
then I tried to make a chutney starting from the jam, and I did!
Delicious, nearly the same appearance as the tamarind chutney! The taste is very similar!
Chatni Pomegranate
(for the exact amount of "spoons" see post "measures and conversions)
A jar of jelly / composed by 250-300 ml of pomegranate juice of half a lemon
few tablespoons of vinegar 1 heaping tablespoon
grated fresh ginger 1 / 2 teaspoon fennel seeds
1 / 2 tsp cumin seeds eastern
Chilli powder (from 1 / 2 to 1 teaspoon)
Salt (1 to 1.5 teaspoons)
In a small saucepan , put to heat the jam with a few tablespoons of water.
Combine lemon juice, a tablespoon of vinegar (the amount depends on how you want the chutney and the acid is acidic your composed, I have used about 4), salt and pepper.
stirring occasionally with a wooden spoon.
Separately, while the mixture cooks, toasted briefly (just until they begin to change color), cumin seeds and fennel seeds in a dry un'antiaderente (no teflon) and then crush them into dust in a mortar.
Simmer a few minutes and add the ginger and spices pounded.
Cook a few more minutes, stirring constantly, season with vinegar, salt and pepper.
Pour into a jar and wait to be warm before screwing the cap.
keep refrigerated and consumed within a few weeks.
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