Anardana Chutney
Veg
Vegan
A tangy, dark-brown chutney ground from dried pomegranate seeds (anardana), green chillies, and mint — the signature Himachali table condiment, sharp and fruity. The Kullu and Shimla valleys produce the finest anardana in India, and this chutney is unique to Himachali cuisine.
Cuisines
Himachali
Kashmiri
Punjabi
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 5 min
Total: 20 min
2-3 servings
Ingredients
| 2 tablespoons | anardana (dried pomegranate seeds) |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | black salt |
| 1 teaspoon | red chili powder |
| 1 tablespoon | fresh coriander leaves, chopped |
| 1 teaspoon | ginger, grated |
| 1 teaspoon | sugar |
| 1 tablespoon | lemon juice |
| 1 cup | water |
Instructions
- 1 Soak the anardana in 1 cup of water for 15 minutes to soften.
- 2 Drain the anardana and reserve the water.
- 3 In a blender, add the soaked anardana, cumin seeds, fennel seeds, black salt, red chili powder, and ginger.
- 4 Blend the mixture into a coarse paste, adding reserved water as needed to achieve desired consistency.
- 5 Transfer the paste to a bowl and add sugar, lemon juice, and chopped coriander leaves.
- 6 Mix well to combine all the ingredients.
- 7 Taste and adjust the seasoning if necessary, adding more salt or lemon juice as preferred.
Tips
For a smoother texture, you can strain the chutney after blending. Adjust the chili powder to your spice preference.