Pomegranate Lime Relish

Pomegranate Lime Relish


13 people made this

This is a unique relish that goes beautifully with roasted meats. Fresh pomegranates, eschallots, lime juice and coriander are simmered together for a fragrant result.

Ruth Levene

Serves: 5 

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

Preparation: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. Saute eschalots 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 (3)


Something else. Great with Thanksgiving dinner and a great alternative for diabetics. I used parsley instead of coriander because a bunch of us don't like coriander. I didn't juice the pomegranate and just used the seeds. I wish I had juiced it or ground the seeds because the seeds were a bit cruncy. Finally, if you are seeding a pomegranate yourself, it will take a lot longer than the stated 5 minutes! I think it took me 30min to get the seeds out of the pomegranates (though maybe there is a faster technique)! - 29 Sep 2008


A tasty, savoury 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. - 29 Sep 2008


Pomagranates are not items we find in our town's shop 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... - 29 Sep 2008

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