Mexican Pomegranate Salsa

Mexican Pomegranate Salsa

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About this recipe: Mexico's super popular bitter sweet pomegranate chutney is yours to enjoy without leaving your home! Anardana blends deliciously with chillies and fresh herbs. You can use this salsa on meats, on parathas, dip for chips or even in raita.


Serves: 4 

  • 2 sprigs fresh mint, chopped
  • 1 bunch coriander, chopped
  • 1 bunch flat leaf parsley, chopped
  • 1 small red onion, chopped
  • seeds of one 1 pomegranate
  • 6 tablespoons fresh lime juice
  • 2 tsp lime zest
  • 1 jalapeño or green chilli, chopped
  • 1 poblano or any mild chilli, chopped (optional)
  • 1 small tomato, diced
  • 2 tablespoons olive oil
  • salt and ground white pepper to taste

Prep:20min  ›  Cook:5min  ›  Extra time:2hr chilling  ›  Ready in:2hr25min 

  1. In a medium bowl, toss together mint, coriander, flat leaf parsley, red onion, pomegranate seeds, lime juice, lime zest, chillies, tomato and olive oil. Season with salt and white pepper. Cover, and chill in the refrigerator at least 2 hours before serving.


If you can't find fresh jalapeños, use jarred or opt for a fresh green chilli.

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