Pomegranate Chutney

adapted from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen by Monica Bhide. Use this saucy condiment to drizzle over grilled pork chops, chicken or with the Thanksgiving turkey. It can also be used in place of lemon juice over a winter fruit salad. Use within two days.

Makes 1/2 cup

I lg. pomegranate, seeded
Juice of 1/2 lemon
1/2-in. piece fresh ginger, peeled and finely minced
1/2 tsp. store-bought chaat masala
1 Tbls. light brown sugar
Fine-grain Kosher or sea salt

Place first five ingredients in a food processor and grind to a coarse paste. Add salt, to taste. Store in a covered container in the fridge.

Note: According to Bhide, “MDH and Shan make some of the best packaged chaat masala in the world”.