Pomegranate chutney (anor sos)

Instructions

1. Halve the pomegranates and press them in a citrus press or by hand to get about 400 ml of juice. Strain it to remove the seeds and membranes.
2. Pour the juice into a saucepan with the sugar, ginger, cumin and coriander. Bring to a simmer over medium heat.
3. Dissolve the cornflour in 2 tablespoons of cold water, then stir it into the juice.
4. Simmer for 15 to 20 minutes over low heat, stirring often, until the sauce lightly coats the back of a spoon.
5. Off the heat, add the lemon juice, salt and pepper. Let it cool completely before serving.