Granatapfel Oliven Chutney

Olive Pomegranate Relish – My own recipe, provoked by $1 per ounce sticker shock at the gourmet grocer
Thanks to Susan from The Well Seasoned Cook for this recipe.
Danke an Susan von The Well Seasoned Cook für dieses Rezept.

1 generous cup large pitted green olives (any variety) bathed in oil and flecked with dried red pepper (the loose kind from the deli counter)
3/4 cup jarred, pitted and drained small Spanish green olives packed in water
1/2 – 3/4 cup granulated sugar
1/3 cup pomegranate molasses

Method

Rinse the large green olives in several changes of water to remove most of the oil and dried red pepper flakes. Finely chop these olives in a food processor or mince with a sharp knife on a cutting board. Heat 1/2 cup sugar with the pomegranate molasses in a medium saucepan until sugar is dissolved. Transfer chopped olives to the syrup and simmer over very low heat for a few minutes. Chop Spanish olives into almost a paste in the food processor. Stir this mixture into the saucepan. Makes 1 generous cup. Consume within a few days. Keep refrigerated.

This recipe is extremely flexible. If you want it sweeter, dissolve the remaining 1/4 cup sugar in a little boiling water before adding to the final relish. Adjustments can also be made to the olive and molasses quantities to suit your particular salt/sour preferences. If you don’t like the relatively mild heat of red pepper flakes, buy plain deli olives or the ones with garlic and/or herbs.

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