Pomegranate chutney canapes | How to make Pomegranate chutney canapes

By shivangi sharma  |  14th Jun 2017  |  
5 from 1 review Rate It!
  • Pomegranate chutney canapes, How to make Pomegranate chutney canapes
Pomegranate chutney canapesby shivangi sharma
  • Prep Time


  • Cook Time


  • Serves





About Pomegranate chutney canapes Recipe

A tangy unique snack for any occasion.

The delicious and mouthwatering Pomegranate chutney canapes is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Pomegranate chutney canapes is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Pomegranate chutney canapes. shivangi sharma shared Pomegranate chutney canapes recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Pomegranate chutney canapes. Try this delicious Pomegranate chutney canapes recipe at home and surprise your family and friends. You can connect with the shivangi sharma of Pomegranate chutney canapes by commenting on the page. In case you have any questions around the ingredients or cooking process. The Pomegranate chutney canapes can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Pomegranate chutney canapes with other users

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 Chauhana year ago


Cooked it ? Share your Photo