Anardana chutney or pomegranate chutney is made from dry pomegranate seeds combined with fresh mint leaves and a variety of other ingredients and aromatic spices. Follow my step-by-step guide to make anardana chutney at home and enhance your culinary adventures.
KEY TAKEAWAYS
- Anardana chutney is a delightful condiment that will add a burst of freshness to the dishes.
- Serve the chutney with kebabs, samosas, different chaat items, pakoras, tandoori items, paratha, grilled vegetables, dosa, or rice dishes.
- Store it in an airtight container in your fridge for extended freshness and shelf life.
- Anardana chutney typically offers a tangy and zesty taste with a slightly sweet and savory undertone.
- A somewhat similar taste as the anardana chutney is rendered by tamarind chutney, kachumber chutney, amla chutney, dhaniya pudina chutney, and methi chutney.
I got this recipe from a woman at the cosmetic shop I visited while she was having her lunch during a short break. I was intrigued by its aroma and she offered me a little bit of the chutney. I simply fell in love with the taste. I asked her how she made it, and she explained the process in between guests arriving. I tried it the following Sunday.
My husband said it had wedding vibes, and the boys called it “gift table taste.” Now, it is our celebration standby. That moment reminded me that the people working behind the scenes often hold the most cherished flavors in their very simple lunch boxes.
How to Make Anardana Chutney? (Step by Step Guide with Images)
Step 1: Take a clean grinder and put about ½ cup of fresh mint leaves in it.
Step 2: Then add 1 cup of dry pomegranate seeds (anardana) in it.
(Pro tip: The quantity of pomegranate seeds must always be more than the mint leaves. This will add to the taste of the chutney).
Step 3: Grind them once to get a rough paste.
(Pro tip: Do not grind it too fine. You will need to blend it one more time later).
Step 4: Now, to the paste in the grinder, add 2 cloves of sliced garlic, 3 pieces of fresh green chilies broken in half, and 1 piece of fresh ginger of about 1-inch size cut roughly.
(Pro tip: You can adjust the number of green chilies according to your preference. However, adding too many green chilies will affect the unique bitter and sweet taste of the pomegranate seed chutney).
Step 5: Then add ½ piece of finely chopped onion to it.
Step 6: Follow it with ½ tsp of fresh lemon juice.
Step 7: Then add ½ tsp of black salt to the content in the grinder.
Step 8: Finally, add ½ tsp of regular table salt to the ingredients.
Step 9: Add 1 tbsp of water in the grinder and now blend the ingredients nicely to get a fine paste.
Step 10: Transfer the paste to a bowl or container, garnish it with fresh coriander leaves, and your tasty, homemade pomegranate (anardana) seed chutney is ready to be served along with a variety of snacks and dishes.
Recipe Card
Anardana Chutney | Pomegranate Chutney
Ingredients
- 1 cup Dry pomegranate seeds
- ½ cup Fresh mint leaves
- 2 cloves Garlic sliced
- 3 pieces Fresh green chilies (broken in half)
- 1 piece Fresh ginger 1-inch size (cut roughly)
- ½ piece Onion (finely chopped)
- ½ tsp Black salt
- ½ tsp Table salt
- ½ tsp Fresh lemon juice
- 1 tbsp Water
- ⅓ tsp Coriander leaves
Instructions
- Take a clean grinder and put about ½ cup of fresh mint leaves in it.
- Then add 1 cup of dry pomegranate seeds (anardana) in it. (Pro tip: The quantity of pomegranate seeds must always be more than the mint leaves. This will add to the taste of the chutney).
- Grind them once to get a rough paste. (Pro tip: Do not grind it too fine. You will need to blend it one more time later).
- Now, to the paste in the grinder, add 2 cloves of sliced garlic, 3 pieces of fresh green chilies broken in half, and 1 piece of fresh ginger of about 1-inch size cut roughly. (Pro tip: You can adjust the number of green chilies according to your preference. However, adding too many green chilies will affect the unique bitter and sweet taste of the pomegranate seed chutney).
- Then add ½ piece of finely chopped onion to it.
- Follow it with ½ tsp of fresh lemon juice.
- Then add ½ tsp of black salt to the content in the grinder.
- Finally, add ½ tsp of regular table salt to the ingredients.
- Add 1 tbsp of water in the grinder and now blend the ingredients nicely to get a fine paste.
- Transfer the paste to a bowl or container, garnish it with fresh coriander leaves, and your tasty, homemade pomegranate (anardana) seed chutney is ready to be served along with a variety of snacks and dishes.
