Kashmiri Anardana Chutney is a tangy, spicy, and refreshing dip made from dried pomegranate seeds. It pairs perfectly with parathas, kebabs, or snacks and brings a burst of flavour from the Kashmir valley into your kitchen. Tap to read!
Ingredients
Four tsp of anardana powder, one onion, half a cup of coriander (dhania) leaves, half a cup of mint leaves (pudina), 2-3 green chillies, one tsp of cumin seeds (jeera), half a tsp of chaat masala powder, and half a tsp of salt. a pinch of sugar, one tsp lemon juice, and water.
Dry Roast Cumin Seeds
Carefully dry roast cumin seeds till they reach the aroma. Now, keep it aside to cool completely before grinding.
Combine
To combine, onion, anardana powder, coriander, mint, green chillies, cumin, chaat masala, salt, sugar, and lemon juice.
Add Water
Add a little bit of water and blend until smooth. Add a little more water if necessary to achieve proper consistency.
Serve
Make adjustments to the seasoning accordingly and serve right away or refrigerate in an airtight container for two days.
Information credits
Information credits This recipe is sourced from Archana’s Kitchen’s website, which offers homemade recipes. You can make alterations to this recipe to suit your needs and taste.