Kashmiri Anardan Chetin Recipe (Pomegranate Seeds Chutney)
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
- 4 teaspoon Anardana Powder (Pomegranate Seed Powder)
- 1 Onion , chopped
- 1/2 cup Coriander (Dhania) Leaves
- 1/2 cup Mint Leaves (Pudina)
- 2-3 Green Chillies
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Chaat Masala Powder
- 1/2 teaspoon Salt
- 1 pinch Sugar
- 1 teaspoon Lemon juice
- Water , as required
How to make Kashmiri Anardan Chetin Recipe (Pomegranate Seeds Chutney)
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.
Karthika Gopalakrishnan is a software Engineer by Profession. Being a foodie from childhood, she loves to immerse herself in the aroma of spices and their delicacies. According to her, cooking is a therapy which unwinds the hassles and bustles of a day. As said, the easiest way to enter into the heart of a person is through his food, she loves to bring a unique flavor of every recipe with right composition of spices and love.