Pomegranate and raspberry chutney

Name: Pomegranate and raspberry chutney (With black pepper and lime)
Prep time: 15 min
Total time: 15 min
Yield: Serves 3–4
Cuisine: Pakistani
Ingredients: juice of ½ lime; ½ tsp kalanamak (black salt); ½ tsp dry-roasted cumin seeds; ½ tsp freshly ground black peppercorns; ½ tsp kalanamak (black salt); 1 punnet of raspberries; ½ pomegranate, deseeded

With black pepper and lime

Preparation info

Serves
3–4

Difficulty
Easy
Ready in
15 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Falsa season would be awaited with much anticipation when it arrived every summer. The tiny purple berries grow in Sindh and their flavour is a cross between the juiciness of raspberries and the tartness of pomegranate. They’re unique and hard to get hold of – this chutney is a close recreation.

Ingredients

1 punnet of raspberries
½ pomegranate, deseeded
½ tsp freshly ground black peppercorns

Asia
Pakistan
Sindh
Preserve
Gluten-free
Summer
Vegan

Method

Put the raspberries and pomegranate into a bowl and crush them using the back of a fork until mushy and the juice from the pomegranate mixes with the crushed raspberries.

Add the spices, the salt and the lime juice, and stir. Serve cold and eat within 24 hours.