Pomegranate and Apple Salsa

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I am a great believer in enjoying fruits and vegetables when they are in season.  This summer has lots of colourful fruits and vegetables that blend well together and can be eaten raw as a salad or salsa depending on how you garnish them.  I love the taste of the sweetness of apples and sweetcorn with the crunchy juiciness of the pomegranate seeds and the  sweet baby tomatoes together with the strong peppery taste of radishes.  This makes a fresh colourful salsa which can be eaten on its own or served as a condiment with any Indian Thali meals.   Last week I made pomegranate raita which also went well with my Indian thali.

Ingredients:

• • 1 pink lady apple
  • ½ cup pomegranate seeds
  • ½ cup sweetcorn
  • 5-6 radishes
  • 5-6 baby tomatoes
  • ½ red onion (optional)
  • few strands of coriander
  • salt and pepper to taste
  • 1 tsp chaat masala
  • 2 tsps lemon juice
  • ½ tsp sugar (optional)
  • pinch of chili powder
  • 1 tsp tomato sauce
  • 1 tbls Olive oil (optional)

Method:

1. Wash and chop all the fruit and vegetables into small cubes. Also chop the coriander and transfer it all to a mixing bowl.

2. All the spices, lemon juice  and tomato sauce and mix well.  If you are using Olive oil, add that too. 

3. Transfer to a serving bowl and keep the pomegranate and apple salsa in the fridge until ready to serve.  If you are making this overnight, then don’t add the salt until you are ready to serve.  Adding salt too soon could make the salsa soggy. 

Pomegranates are in season now so you can always add them to desserts.  In this recipe, I add them to shrikand. 

More accompaniment  ideas from my blog are listed below:

• Tomato, Mango and Kenyan Chilies Relish
• Sweet corn salsa
• Peppers, Onions, Tomatoes and Passion Fruit Salsa (vegan)
• Onion and tomato relish/salad
• Pomegranate salad with orange dressing

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