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5
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Pomegranate Chutney
Dry pomegranate chutney recipe for fritters, samosa or tandoori snacks.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Side Dish
Cuisine:
North Indian, Punjabi
Servings:
3
to 4
Calories:
31
kcal
Author:
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
Calories:
31
kcal
|
Carbohydrates:
6
g
|
Sodium:
442
mg
|
Potassium:
88
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
340
IU
|
Vitamin C:
7.3
mg
|
Calcium:
18
mg
|
Iron:
0.5
mg