pomegranate chutney recipe, anardana ki chutney recipe
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5 from 1 vote

dry pomegranate chutney

dry pomegranate chutney recipe for pakoras, fritters, samosa or tandoori snacks.
Prep Time15 mins
Total Time15 mins
Course: side dish
Cuisine: north indian, punjabi
Servings: 3 to 4
Calories: 31kcal
Author: Dassana Amit

Ingredients

  • 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

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

Calories: 31kcal | Carbohydrates: 6g | Sodium: 442mg | Potassium: 88mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6.8% | Vitamin C: 8.8% | Calcium: 1.8% | Iron: 2.7%