Pomegranate chutney canapes | How to make Pomegranate chutney canapes

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Byshivangi sharma
Created on 14th Jun 2017
  • Pomegranate chutney canapes, How to make Pomegranate chutney canapes
Pomegranate chutney canapesby shivangi sharma
  • Pomegranate chutney canapes | How to make Pomegranate chutney canapes (0 likes)

  • 1 review
    Rate It!
  • By shivangi sharma
    Created on 14th Jun 2017

About Pomegranate chutney canapes

A tangy unique snack

Pomegranate chutney canapes is an aromatic, flavorful and delicious dish which is very much popular in world. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Pomegranate chutney canapes is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Pomegranate chutney canapes at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 10 minute for the preparation and 40 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Pomegranate chutney canapes by shivangi sharma in step by step with pictures so you can easily learn how to cook the perfect Pomegranate chutney canapes at your home without any difficulties. Pomegranate chutney canapes is one of the representative dishes of world which you can serve in any special occasions.

  • Prep Time10mins
  • Cook Time40mins
  • Serves4People
Pomegranate chutney canapes

Ingredients to make Pomegranate chutney canapes

  • Fresh cold pressed pomegranate juice 2 cups
  • Green chilli 3, paste
  • Aamchur 1.5 tsp
  • Cornstarch 1 tsp
  • Jeera powder 1.5 tsp
  • Salt to taste
  • Rock salt to taste
  • sugar 1 tsp (optional)
  • Pulp of 1/4 beetroot (optional)
  • Olive oil to toast bread
  • Garlic bread and veggies of your choice to serve

How to make Pomegranate chutney canapes

  1. Heat juice, aamchur and chilli paste in a sauce pan on medium to low heat. Stir frequently
  2. Do this till mixture thickens a bit. Add sugar(optional), salt, rock salt, jeera and mix.
  3. Dissolve cornstarch in little water and add it to mixture. Mix well.
  4. Adjust seasoning after you add cornstarch,
  5. Add pulp of 1/4 boiled beetroot if you want a bright red colour. (optional)
  6. Remove from heat and cool
  7. Toast garlic bread slices in olive oil
  8. Top it off with chutney and veggies of your choice. I used sesame seeds too
My Tip: You can also use cream cheese, olives, garlic curd. Add beetroot if you want a bright red colour

Reviews for Pomegranate chutney canapes (1)

Tanya Chauhan2 months ago
Awesome...
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