Kashmiri Anardan Chetin | Pomegranate Seeds Chutney

Kashmiri Anardan Chetin – Kashmiri chutney prepared using pomegranate seed, mint leaves, and coriander leaves, perfect to serve with pakoras

If you think that pomegranate seeds are used only for garnishing Curd rice, then you will be surprised about this chutney. 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 ones, then use fresh ones. The addition of pome seeds lends a mild sweetness to the chutney. The chutney can be used as a dip for pakoras, bhajis or simply can be relished with idlis. Prepare this anardana chutney in less than 5 minutes and serve it along with pakoras.

Ingredients:

• 4 teaspoon Dry Pome seeds
• 1 medium onion
• ½ cup Coriander leaves
• ½ cup Mint leaves
• 2-3 Green Chilies
• 1 teaspoon Cumin seeds
• ½ teaspoon Chat masala
• ½ teaspoon Salt
• A pinch of sugar
• 1 teaspoon Lemon Juice
• Water, as required

Method:

• Chop onion. Wash 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 as a dip for pakoras.

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Yours Truly,

Karthi