Anardana Chutney

Name: Anardana Chutney
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2-3 servings
Ingredients: 2 tablespoons Anardana; 1 teaspoon Cumin, seeds; 1 teaspoon Fennel Seed; 1 teaspoon black salt; 1 teaspoon red chili powder; 1 tablespoon Cilantro, chopped; 1 teaspoon Ginger, grated; 1 teaspoon sugar; 1 tablespoon lemon juice; 1 cup water

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
	1 teaspoon	Cumin , seeds
	1 teaspoon	Fennel Seed
	1 teaspoon	Black salt
	1 teaspoon	Red chili powder
	1 tablespoon	Cilantro , 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.