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.