If you think that Pomegranate seeds are used only for garnishing Curd rice, then you will be surprised about this Pomegranate Seeds Chutney. The Kashmiri Anardan Chetin is a chutney prepared with the dry pomegranate seeds (called as anardana) along with coriander and mint leaves. This chutney has the balanced concoction of tanginess and spiciness. If you find it difficult to find dried anardana, then use fresh pomegranate seeds as well. The addition of pomegranate seeds lend a mild sweetness to the chutney. This easy and quick chutney can be used as a dip for homemade idlis.
If you like this recipe, take a look at more chutney recipes
Cuisine: Kashmiri
Course: Side Dish
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder
Cooks in 10 M
Total in 30 M
To prepare the Kashmiri Anardan Chetin Recipe (Pomegranate Seeds Chutney), chop onion, swash coriander and mint leaves thoroughly with water. Chop them finely.
In a Mixer jar, add pomegranate seeds, chopped onions, mint leaves, coriander leaves, cumin seeds, green chilies, chat masala, salt, and sugar.
Add water and grind them into a fine paste.
Add lemon juice and combine them well.
Check for salt and adjust accordingly.
Serve Anardan Chetin Recipe (Pomegranate Seeds Chutney) as a dip for homemade idlis.