pomegranate chutney or anardana chutney | dry pomegranate chutney recipe


pomegranate chutney or anardana ki chutney – this is a spicy and tangy chutney recipe. this chutney is made with dry pomegranate seeds also called as anardana.

these pomegranate seeds have a faint sweetness and a tang to them. in india we use them basically as souring agents in curry recipes and even in stuffed parathas. you can even add them to your salads. they add a good dose of flavor and taste to any dish.

you can buy anardana from a good grocery store. i generally use anardana in aloo paratha, aloo sabzi, punjabi chole masala, raita, chutneys and salads.

this pomegranate chutney is a quick and easy chutney recipes and can be made within 15 minutes. along with anardana, onions, green chilies, coriander and mint are also added in the chutney. i have also added some organic unrefined cane sugar in this chutney but addition of sugar is optional. however, adding sugar does give a punch to the chutney.

dry pomegranate seeds

the pomegranate chutney would be a good accompaniment or a dip with with pakoras, fritters, samosa or tandoori snacks or grilled snacks. they would also be great with grilled veggies or fruits. i served the pomegranate chutney with gobi pakoras.

you can also have this pomegranate chutney as a side dish with an indian meal. if stored in fridge then the pomegranate chutney stays well for 3-4 days.

dry pomegrante chutney recipe

if you are looking for more chutney recipes then do check onion tomato chutneygreen chutney, mango chutney, red chili coconut chutney and red chutney for dosa.

pomegranate chutney recipe details below:

dry pomegranate chutney recipe
dry pomegranate chutney for pakoras, fritters, samosa or tandoori snacks.
CUISINE: north indian, punjabi
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 3 to 4 tsp dry pomegranate seeds/anardana
  • 1 medium sized onion, chopped
  • ½ cup fresh coriander leaves, chopped (dhania patta)
  • ¼ cup fresh mint leaves, chopped (pudina patta)
  • ½ tsp cumin or cumin powder (jeera)
  • 1 green chili, chopped
  • a few drops of lemon juice
  • ½ tsp organic unrefined cane sugar or as required
  • ½ tsp chaat masala
  • 3 to 4 tbsp water for grinding the chutney
  • black salt or rock salt as required
  1. wash the dry pomegranate seeds well in water.
  2. add all the ingredients in a blender with some water.
  3. grind them till smooth
  4. serve the pomegranate chutney as a dip with pakoras, fritters, samosa or tandoori snacks.
  5. the pomegranate chutney stays well for 3-4 days in the fridge.

{ 6 Responses }

  1. says

    OK this made my day because I found dry pomegranate seeds at my new favorite spice store, so I bought some, not having the slightest idea what to do with them. Pinning!

  2. says

    Looks so good. The chutney and the pakoras. Never made chutney with anardhana. Will give it a try. Except for Chole have not used the ingredient and this is a good use for a packet that sometimes lies unused in the pantry.