Mexican Pomegranate Salsa

    2 hours 25 mins

    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.

    23 people made this

    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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    Reviews and Ratings
    Global ratings:

    Reviews in English (21)


    I love this recipe! It is very pretty and festive looking and goes great with hint of lime tortila tip...when seeding the pomegranate--place it in water, fully submerged. The seeds will sink, the rind will rise and make for stainless removal! Enjoy!  -  30 Dec 2007  (Review from Allrecipes US | Canada)


    I brought this to a party and it was a huge hit - people ask for it specifically now. I did up the spice in the salsa by adding more peppers (I did 3 jalepenos and 3 serranos - gave it a really good kick).  -  23 Jun 2003  (Review from Allrecipes US | Canada)


    Great salsa! Very unique, wonderful flavor combination and beautiful colors. Even better with a chopped cucumber! I use this for wraps and as a topping for burgers. So flavorful, healthy and fresh.  -  25 Nov 2011  (Review from Allrecipes US | Canada)