This colourful, tangy, and fresh chutney is the ideal combo of mint (pudina) and dried pomegranate seeds (anardana). It’s a delicious aspect for chaats, parathas, kebabs, or maybe dal-rice—and the first-class part? It takes just five mins to whip up!
📝 elements:
Sparkling mint leaves – 1 cup (washed)
Clean coriander leaves – ½ cup (optionally available, for stability)
Anardana (dried pomegranate seeds) – 2 tbsp (or use 1 tbsp anardana powder)
Green chilies – 1 to two (alter to spice choice)
Garlic – 1 clove (optionally available)
Ginger – ½ inch piece
Black salt – ½ tsp
Roasted cumin powder – ½ tsp
Ordinary salt – to flavor
Lemon juice – 1 tbsp (optionally available, if the use of entire anardana)
Cold water – 2 to three tbsp (modify for favored consistency)
🧄 commands:
In a blender or chutney grinder, upload all of the elements: mint, anardana, inexperienced chili, ginger, garlic, and spices.
Add a dash of cold water and blend until clean.
Taste and adjust salt or lemon juice if needed.
Serve right now or shop in an airtight jar within the refrigerator for up to three days.
✅ seasoned Tip:
Dry roast whole anardana for a few seconds and crush earlier than blending to beautify flavor. You may additionally add a pinch of sugar if the chutney feels too tangy.
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