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.
The pomegranate chutney would be a good accompaniment or a dip 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:
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Pomegranate Chutney
By Dassana Amit
Ingredients
- 3 to 4 teaspoon dry pomegranate seeds (anardana)
- 1 medium sized onion, chopped
- ½ cup fresh coriander leaves, chopped
- ¼ cup fresh mint leaves, chopped
- ½ teaspoon cumin or cumin powder
- 1 green chili, chopped
- 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 (edible and food grade), as required
Instructions
- Wash the dry pomegranate seeds well in water.
- Add all the ingredients in a blender with some water.
- Grind them till smooth.
- 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.
Nutrition Info Approximate values
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How to make pomegranate chutney recipe
1. Measure and keep all the ingredients required for the chutney.
2. Wash 3 to 4 teaspoon dry pomegranate seeds (anardana) well in water.
3. Add 1 medium sized chopped onion, ¼ cup mint leaves and ½ cup chopped coriander leaves into the blender.
4. Next add dry pomegranate seeds and 1 chopped green chili.
5. Also add ½ teaspoon regular sugar, ½ teaspoon chaat masala and ½ teaspoon cumin seeds (or cumin powder).
6. Lastly add few drops of lemon juice and black salt as required.
7. Now blend all the ingredients with some water.
8. Blend the anardana chutney till smooth.
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.
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Made a lot of it – 4 times the quantity. Does washing the Anardana not reduce the flavour?
Put in more Nimbu than your recipe said, as I like the flavour.
Thanks for a great simple recipe … took all of 5 mins and love the results!
Thanks!
thanks. rinsing anardana in water does not reduce the flavor. addition of lemon juice will depend on the quantity and also is taste specific. so it can be added more or less. if the quantity is increased then the amount of lemon juice will also be more.
dried pomegranate seeds are now available in Sainsbury’s (22 Oct 18), in the home baking area near the other dried fruits and nuts
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.
Really awsum…ur dishes has,made my cooking best…
thankyou monica 🙂