Pomegranate and Coriander Relish

    10 min

    Fresh pomegranates, shallots, lime juice and coriander come together to make this unique relish that goes beautifully with roasted meats.

    15 people made this

    Serves: 5 

    • 2 pomegranates
    • 3 tablespoons olive oil
    • 1 shallot, minced
    • 1 tablespoon lime juice
    • salt and freshly ground black pepper to taste
    • handful fresh coriander, chopped

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Juice the pomegranates retaining the seeds and juice.
    2. Heat oil in a small frying pan over medium heat. Sauté shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in coriander.
    3. Serve at room temperature.

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    Reviews in English (13)


    A tasty, savory relish, similar to cranberry sauce, but with an oniony, olive oily tang! Perfect for someone with a pomegranate tree who doesn't know what to do with them all. The pomegranate seeds are a little crunchy, like slightly unpopped popcorn. The best way to juice them (and I've tried EVERYTHING) is one of those old-fashioned orange juicers with the lever-- not the kind you turn the orange onto the cone.  -  03 Nov 2002  (Review from Allrecipes US | Canada)


    good relish... a good way to get the seeds out, I cut the pomegranate in half and fill a large bowl with cold water and break apart the pieces in the water and push out the seeds with my thumbs as I break it all apart.. the rind and white pieces will float, while the seeds go to the bottom. Scoop off the white stuff and rinse seeds in collander, doing a final cleaning and throw seeds on a couple paper towels. saw this on "Good Eats" w/ Alton Brown  -  08 Nov 2009  (Review from Allrecipes US | Canada)


    Pomagranates are not items we find in our town store but when they did have it and I found yours recipe ..we asked the store owner if he could get more ..but alas no way ..but when he would get them he would let us know....We thank you for sharing this with us for it was great and yummy on any kind of meat...  -  12 Feb 2003  (Review from Allrecipes US | Canada)