pomegranate chutney recipe | anardana ki chutney recipe

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pomegranate chutney recipe, anardana ki chutney recipe
dry pomegranate chutney recipe for pakoras, fritters, samosa or tandoori snacks.
5 from 2 votes
total time:
15minutes

pomegranate chutney recipe with step by step photos. anardana chutney 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 recipe 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 for chutney recipe

the pomegranate chutney would be a good accompaniment or a dip with with pakoras, fritters, samosa or tandoori snacks or grilled snacks like paneer tikka, aloo tikka. 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.

if you are looking for more chutney recipes then do check:

pomegranate chutney recipe, anardana ki chutney recipe
5 from 2 votes
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dry pomegranate chutney

dry pomegranate chutney recipe for pakoras, fritters, samosa or tandoori snacks.
course side dish
cuisine north indian, punjabi
prep time 15 minutes
total time 15 minutes
servings 3 to 4
rough calories per serving 31 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 3 to 4 teaspoon 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 teaspoon cumin or cumin powder (jeera)
  • 1 green chili, chopped (hari mirch)
  • a few drops of lemon juice
  • ½ teaspoon regular sugar or organic unrefined cane sugar or as required
  • ½ teaspoon chaat masala
  • 3 to 4 tablespoon water for grinding the chutney
  • black salt or rock salt as required

how to make dry pomegranate chutney

  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 like paneer tikka, mushroom tikka.

  5. the pomegranate chutney stays well for 3-4 days in the fridge.

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how to make pomegranate chutney recipe:

1. measure and keep all the ingredients required for the chutney.

pomegranate chutney recipe

2. wash 3 to 4 teaspoon dry pomegranate seeds (anardana) well in water.

pomegranate chutney recipe

3. add 1 medium sized chopped onion, ¼ cup mint leaves and ½ cup chopped coriander leaves into the blender.

pomegranate chutney recipe

4. next add dry pomegranate seeds and 1 chopped green chili.

pomegranate chutney recipe

5. also add ½ teaspoon regular sugar, ½ teaspoon chaat masala and ½ teaspoon cumin seeds (or cumin powder).

pomegranate chutney recipe

6. lastly add few drops of lemon juice and black salt as required.

pomegranate chutney recipe

7. now blend all the ingredients with some water.

pomegranate chutney recipe

8. blend the anardana chutney till smooth.

pomegranate chutney recipe

serve the pomegranate chutney as a dip with pakoras, fritters, samosa or tandoori snacks like paneer tikka, mushroom tikka. the pomegranate chutney stays well for 3-4 days in the fridge.

dry pomegrante chutney recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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15 comments/reviews

  1. dried pomegranate seeds are now available in Sainsbury’s (22 Oct 18), in the home baking area near the other dried fruits and nuts

  2. Hi Dassana,
    Can I make chutney with fresh pomegranate seeds? is there a process to dry them in the oven? I have 4-5 tart pomegranate in my fridge and I don’t know what to do with them.. Any suggestions please…

    • you can use sweet fresh pomegranate seeds. but here you need to strain the juice after grinding the pomegranate seeds. it will be a thin chutney. so you can reduce it by cooking the juice. i make fresh pomegranate chutney with some roasted cumin powder, red chili powder, dry mango powder, chaat masala and salt. but i do not reduce it. i just make a thin chutney.

      with tart pomegrante seeds i have never tried. so can’t say how the taste will be. you can dry the seeds in the oven. place them evenly on a parchment paper or an aluminium foil. then use the lowest temperature of the oven (50 to 80 degrees celsius) and roast the seeds in the oven for some hours, till they dry up. i have used this method for drying some herbs and mango.

      • Thanks a lot Dassana, I could do it without any problems…
        I kept seeds in oven in evening at 170 degrees Fahrenheit (lowest in my oven) for almost 3 hours and left in oven overnight. Again turned oven on in morning for 1 hour. I kept turning in between.. and it was done 🙂
        Truely speaking, I got the method on Google.. but you are the one I trust. Thanks again for your guidance and quick response…

        • thank a lot bhavana for the trust. chalo, now you can easily use the seeds in any recipe. in fact, you can grind them very well and store the powder in the fridge. then add them for sourness in recipes like chana masala or aloo chaat etc.

  3. Really awsum…ur dishes has,made my cooking best…

    • thankyou monica 🙂

  4. Really awsum…tried most of the dishes ..now cooking has become my passion

    • glad to know this thankyou monica 🙂

  5. Site is wonderful …loved all the recipes…pakvans (y)

    • thanks trescilla

  6. 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!

  7. Unique chutney variety havent tasted it before…looks very tempting

  8. 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.

    • thanks radha

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