Anardana Chutney Recipe | Pomegranate Chutney

5 from 1 vote
Jump to Recipe Print Recipe

Delight your taste buds with the zesty and tangy flavors of anardana chutney, a delightful condiment that adds a burst of freshness to your meals.

Crafted with a blend of dry pomegranate seeds, fresh mint leaves, and aromatic spices, this homemade chutney is not only easy to make but also elevates the taste of your snacks and dishes.

Follow the step-by-step guide to create this flavorful anardana chutney, perfect for enhancing your culinary adventures.

Anardana Chutney

KEY TAKEAWAYS

  • Anardana chutney is a delightful fusion of tangy dry pomegranate seeds, fresh mint, and aromatic spices, offering a unique flavor profile.
  • Elevate your culinary creations by serving this chutney with a variety of dishes, from kebabs and samosas to biryani and grilled vegetables.
  • Crafted with easily accessible ingredients, the chutney’s simple preparation process yields a homemade condiment that transforms ordinary meals into extraordinary experiences.
  • Follow expert tips for ingredient balance, texture, and storage to ensure your Anardana chutney is not only delicious but maintains its freshness over time.
  • Explore similar chutneys like imli, kachumber, and dhaniya pudina for diverse taste experiences, each complementing different dishes with their unique flavors.

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.

½ cup of fresh mint leaves

Step 2: Then add 1 cup of dry pomegranate seeds (anardana) in it.

Adding 1 cup of dry pomegranate seeds

(Expert 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.

Grinding them once to get a rough paste

(Expert 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.

Adding 2 cloves of sliced garlic, 3 pieces of fresh green chilies broken in half

(Expert 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.

Adding ½ piece of finely chopped onion

Step 6: Follow it with ½ tsp of fresh lemon juice.

Adding ½ tsp of fresh lemon juice

Step 7: Then add ½ tsp of black salt to the content in the grinder.

Adding ½ tsp of black salt

Step 8: Finally, add ½ tsp of regular table salt to the ingredients.

Adding ½ tsp of regular table salt

Step 9: Add 1 tbsp of water in the grinder and now blend the ingredients nicely to get a fine paste.

You May Also Like:  Black Sesame Seed Chutney Recipe | Til Chutney

Add 1 tbsp of water in the grinder

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.

Homemade pomegranate (anardana) seed chutney is ready

Pro Tips for Making Anardana Chutney

Select Quality Anardana: Choose high-quality dry pomegranate seeds (anardana) for a rich and authentic flavor in your chutney.

Freshness Matters: Use fresh mint leaves to infuse a vibrant and aromatic essence into the chutney, enhancing its overall taste.

Balance the Spice: Adjust the quantity of fresh green chilies according to your spice preference, ensuring a perfect balance without overwhelming heat.

Garlic Magic: Sliced garlic adds a subtle depth to the chutney; control its intensity based on your love for garlic flavor.

Ginger Zing: Fresh ginger provides a zesty kick; finely cut it for a hint of warmth without overshadowing other flavors.

Onion Precision: Finely chop the onion to distribute its sweetness evenly, enhancing the chutney’s complexity.

Salt Sensibility: Combine black salt and regular table salt judiciously; taste as you go to achieve the desired salty touch.

Lemon Lift: Fresh lemon juice not only adds acidity but also brightens the overall profile, adjusting for a refreshing tang.

Careful Water Addition: When blending, add water gradually. It helps achieve the right consistency without diluting the flavors.

Perfect Paste Texture: Blend the ingredients to a fine paste, ensuring a smooth and luscious anardana chutney that coats your snacks beautifully.

Anardana Chutney Storing Tips

Airtight Container: Store the anardana chutney in an airtight container to preserve its freshness and prevent the absorption of external odors.

Refrigeration Option: Refrigerate the chutney to extend its shelf life. It will stay well for up to a week when properly chilled.

Use Clean Spoon: Use a clean, dry spoon every time to scoop out the desired amount, preventing contamination.

Consider Freezing: Consider freezing small portions in ice cube trays for longer storage. Also, thaw only what you need to maintain optimal flavor.

Avoid Heat and Sunlight Exposure: Keep the chutney away from direct sunlight to prevent any potential degradation of its vibrant colors and flavors.

How Does Anardana Chutney Taste?

Anardana chutney tantalizes the palate with a unique blend of flavors, offering a delightful fusion of tanginess from the dry pomegranate seeds (anardana), the refreshing coolness of mint, and a subtle warmth from fresh ginger.

The medley of these ingredients creates a zesty, slightly sweet, and savory profile, heightened by the aromatic undertones of garlic.

The chutney’s overall taste is a harmonious dance of textures, making it a versatile and mouthwatering companion to a myriad of snacks and dishes.

Anardana Chutney Featured Image

Anardana Chutney Alternatives

Though there are no exact alternatives to anardana chutney, the names suggested below are based on their taste profiles and ingredients, which share similarities with anardana chutney or complement its flavors.

Each of these chutneys has distinct characteristics that can provide a tangy, sweet, or refreshing element, similar to anardana chutney.

  • Tamarind chutney
  • Kachumber chutney
  • Amla chutney
  • Dhaniya pudina (coriander mint) chutney
  • Meethi chutney
You May Also Like:  Mustard Chutney Recipe | Sarson Ki Chutney

What Dishes Can Anardana Chutney Be Served with?

Kebabs: Elevate the taste of kebabs, whether they are meat-based or vegetarian, by serving them with a side of anardana chutney.

Samosas: Drizzle this tangy chutney over crispy samosas to add a refreshing twist to the classic snack.

Chaat: Enhance the flavor of your favorite chaat recipes, such as pani puri or dahi puri, by spooning on some anardana chutney.

Tandoori Delights: Complement the smoky goodness of tandoori dishes like chicken tikka or paneer tikka with the zesty kick of anardana chutney.

Pakoras: Dip your crunchy pakoras in this chutney for a delightful combination of textures and flavors.

Parathas: Spread this chutney on warm parathas for a delicious and unconventional twist to your breakfast or lunch.

Grilled Vegetables: Use it as a marinade or a dipping sauce for grilled vegetables, adding an extra layer of taste to your veggie platter.

Dosa: Pair this chutney with dosa or other South Indian delicacies for a fusion of flavors.

Rice Dishes: You may jazz up plain rice or pulao by mixing in anardana chutney for a burst of tangy goodness.

Recipe Card

Anardana Chutney Featured Image

Anardana Chutney | Pomegranate Chutney

By Mita Mondal
Anardana chutney is a tasty condiment made with dry pomegranate seeds, fresh mint, and aromatic spices. It adds a burst of freshness to your meals and is easy to make at home.
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Condiments
Cuisine Indian
Servings 4
Calories 47 kcal

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
  • tsp Coriander leaves

Instructions
 

  • Start by grabbing a clean grinder. Toss in around ½ cup of fresh mint leaves.
  • Add 1 cup of dry pomegranate seeds (anardana) to the grinder. Here's a pro tip: Make sure you have more pomegranate seeds than mint leaves for that extra tasty kick.
  • Give it a quick grind to get a rough paste. Pro tip: Don't grind it too fine; we'll blend it again later.
  • Now, let's amp up the flavor. Add 2 cloves of sliced garlic, 3 fresh green chilies (broken in half), and a roughly cut 1-inch piece of fresh ginger to the paste in the grinder. Adjust the green chilies based on your preference, but be cautious – too many can alter the unique taste of the pomegranate seed chutney.
  • Toss in ½ piece of finely chopped onion.
  • Follow it up with ½ tsp of fresh lemon juice.
  • Sprinkle in ½ tsp of black salt.
  • Finally, add ½ tsp of regular table salt.
  • Pour in 1 tbsp of water and blend everything into a fine paste.
  • Transfer your flavorful creation to a bowl or container, garnish it with fresh coriander leaves, and voila! Your tasty, homemade pomegranate (anardana) seed chutney is all set to jazz up a variety of snacks and dishes. Enjoy!
Subscribe to My YouTube Channel Mitar Cooking!

Notes

Quality Matters: Use high-quality dry pomegranate seeds (anardana) for an authentic and rich flavor in your chutney.
Freshness is Key: Opt for fresh mint leaves to infuse a vibrant and aromatic essence into the chutney, enhancing its overall taste.
Balancing Spice Levels: Adjust the quantity of fresh green chilies based on your spice preference, ensuring a perfect balance without overwhelming heat.
Magic of Garlic: Sliced garlic adds a subtle depth to the chutney. Control its intensity based on your preference for the garlic flavor.
Zesty Ginger Kick: Fresh ginger provides a zesty kick. Finely cut it for a hint of warmth without overshadowing other flavors.
Precision in Onion Chopping: Finely chop the onion to distribute its sweetness evenly, enhancing the chutney's complexity.
Balancing Salts: Combine black salt and regular table salt judiciously. Taste as you go to achieve the desired salty touch.
Lemon Lift: Fresh lemon juice not only adds acidity but also brightens the overall profile, adjusting for a refreshing tang.
Careful Water Addition: When blending, add water gradually. This helps achieve the right consistency without diluting the flavors.
Texture Matters: Blend the ingredients to a fine paste, ensuring a smooth and luscious anardana chutney that coats your snacks beautifully.
Storing Tips: Store the anardana chutney in an airtight container to preserve its freshness and prevent the absorption of external odors.

Nutrition Info (Estimation Only)

Nutrition Facts
Anardana Chutney | Pomegranate Chutney
Amount per Serving
Calories
 
47
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.05
g
Sodium
 
297
mg
13
%
Potassium
 
163
mg
5
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
 
6
g
7
%
Protein
 
1
g
2
%
Vitamin A
 
240
IU
5
%
Vitamin C
 
8
mg
10
%
Calcium
 
24
mg
2
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!

Conclusion

Indulge in the vibrant world of flavors with homemade anardana chutney, a versatile companion that effortlessly elevates your culinary journey.

You May Also Like:  Onion Chutney Recipe | Pyaz Ki Chutney

From its tantalizing taste to creative pairings, this condiment promises a burst of freshness in every bite, making it a must-have addition to your culinary repertoire.

Was this helpful?

Yes
No
Thanks for your feedback!
Recipe Rating




0 Comments
Inline Feedbacks
View all comments
Scroll to Top