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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using the blade of a sharp knife, cut about 1/4 inch deep into the skin of the pomegranate, careful not to cut through the seeds. Cut all the way around the perimeter of the pomegranate. | 2. Twist the halves of the pomegranate apart. If they don't separate, cut around the perimeter again until they do. | 3. Hold one half of the pomegranate over your cook pan with the seeds facing down, and firmly tap the back of pomegranate with a meat mallet or something similar. The seeds will start to fall into the pan. Rotate the pomegranate to get as many of the seeds as possible out as you do this. | 4. Remove the white membrane from inside the pomegranate half to loosen the remaining seeds. Also remove any membrane fragments that fall into the pan. Repeat with the other half of the pomegranate. | 5. Place all remaining ingredients in the pan. Bring to a boil, reduce heat to low, and simmer until thick, about 30 minutes, stirring frequently to keep from sticking. | 6. Store, refrigerated, in an airtight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mango	1		diced	-	-	-	-
pomegranate	1		seeded	-	-	-	-
golden raisin	1/2	cup		249.15	65.604	2.7968	0.3795
ginger	3/4	ounce	diced	17.0097	3.7783	0.387	0.1595
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
balsamic vinegar	1/3	cup		74.8	14.4755	0.4165	0.0
brown sugar	1/3	cup		278.6667	71.9327	0.08800000000000001	0.0
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.