Tasty Kashmiri Pomegranate Chutney

This is a Recipe for making at home tasty Kashmiri Pomegranate or Anar Dana Chutney. This Chutney is spicy to taste and goes very well as an add-on to the main course meals or with snacks, including South Indian Snacks, like Idli or Dosa.

The Marathi language version of this Chutney recipe and its preparation method can be seen here- Kashmiri Dalimb Chutney

Preparation Time: 10 Minutes
Serves: 4 Persons

1 Cup Pomegranates Arils (seeds)
½ Cup Coriander Leaves (chopped)
¼ Cup Mint Leaves (chopped)
1 Onion (medium) (chopped)
2 Green Chilies
1 Teaspoon Cumin Seeds
½ Teaspoon Chat Masala
½ Teaspoon Lemon Juice
Salt and Sugar as per taste

Wash the Coriander Leaves, Mint and chop them. Chop the Green Chilies and Onion, grind the Cumin seeds.
Grind into a coarse paste the Pomegranate Seeds, Coriander Leaves, Mint Leaves, Green Chili, Onion, Cumin Seeds, Chat Masala, Lemon Juice, Salt, Sugar and 3-4 Tablespoon Water.
The Kashmiri Pommegeranate Arils Chutney is ready.
Serve the Pomegranate Chutney with Idli or Dosa or during the main course meals.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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