anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney |
by Tarla Dalal

anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney | with 16 amazing images.

anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney is a refreshing chutney with a hint of anardana and onions both. Learn how to make pomegranate mint chutney.

To make anardana pudina chutney, combine all the ingredients and blend in a mixer to a smooth paste using ¼ cup of water. Refrigerate till use.

Chutneys are not only accompaniments, but often also served as a part of an Indian thali. Pomegranate mint chutney is a simple, but rather different chutney because of the use of pomegranate seeds. Besides giving a mildly pleasant sour taste to the chutney, they add a delicate aroma which comes through in spite of the strong minty flavour.

And there's nothing like a little pudina to set those senses tingling. It is homely and satisfying, guaranteed to please both young and old. Coriander, mint and anardana chutney can be enjoy as an accompaniment to any Indian snacks like rava vegetable pancake, nylon khaman dhokla, etc.

Tips for anardana pudina chutney. 1. Store anardana pudina chutney | pomegranate mint chutney | coriander, mint and anardana chutney | in freezer for 15 days or 2 days in fridge. 2. Serve anardana pudina chutney with batata wada. 3. Serve anardana pudina chutney with samosa.

Enjoy anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney | with step by step photos.

Anardana Pudina Chutney, Pomegranate Mint Chutney

This recipe has been viewed 90093 times

5/5 stars 100% LIKED IT
1 REVIEW ALL GOOD

about anardana pudina chutney▼

anardana pudina chutney step by step recipe▼

what is anardana pudina chutney made off?▼

making anardana pudina chutney▼

tips for anardana pudina chutney▼

calories of anardana pudina chutney▼

Anardana Pudina Chutney, Pomegranate Mint Chutney recipe - How to make Anardana Pudina Chutney, Pomegranate Mint Chutney

For Anardana Pudina Chutney
2 cups mint leaves (pudina)
1 cup chopped coriander (dhania)
1 tbsp pomegranate seeds (anardana)
1/2 cup sliced onions
1 1/2 tbsp lemon juice
1 tbsp sugar
2 tbsp chopped green chillies
salt to taste

Method
For anardana pudina chutney

To make anardana pudina chutney, combine all the ingredients and blend in a mixer to a smooth paste using ¼ cup of water.
Serve or refrigerate the anardana pudina chutney till use.

Nutrient values (Abbrv) per serving

Energy	125 cal
Protein	2.6 g
Carbohydrates	27 g
Fiber	3.3 g
Fat	0.7 g
Cholesterol	0 mg
Sodium	16.7 mg

Click here to view calories for Anardana Pudina Chutney, Pomegranate Mint Chutney

Anardana Pudina Chutney, Pomegranate Mint Chutney recipe with step by step photos

like anardana pudina chutney

like anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney | What are Chutneys? Chutneys add value to any dish. They can be used as flavoring substances, toppings or accompaniments, but they enhance the taste of the dish in some way or the other. There are tongue-tickling tangy chutneys, such as the tamarind based ones, as well as soothing chutneys that usually use coconut as the base. Normally, one chooses a chutney that complements or balances the taste of the dish it is used in or served with. There are different types of chutneys – wet chutneys, dry chutneys, freshly made ones as well as preserves. Chutneys like the Coconut Chutney or Coriander Chutney are usually made fresh, to be served with idlis, dosas and upmas. They are simple and quick, with a balanced flavor. Others like the Tomato Chutney are a little more elaborate, with a pulpy texture and a tangy taste that gives the main dish a flavorful boost. Some wet chutneys can also be kept in the fridge and used for a couple of days.

Peppy, spicy delights like the Meetha Chutney and Khajur Imli ki Chutney can be made and preserved for a while, to be served with scrumptious samosas and pakodas or to be used in the preparation of chaat items. The famous Green Chutney is another must-learn dish, indispensable in the preparation and serving of North Indian snacks.

what is anardana pudina chutney made off?

what is anardana pudina chutney made off? pomegranate mint chutney is made from cheap and easily available ingredients in India such as 2 cups mint leaves (pudina), 1 cup chopped coriander (dhania), 1 tbsp pomegranate seeds (anardana), 1/2 cup sliced onions, 1 1/2 tbsp lemon juice, 1 tbsp sugar, 2 tbsp chopped green chillies and salt to taste. See below image of list of ingredients for anardana pudina chutney.

making anardana pudina chutney

To make anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney | in a mixer put 2 cups mint leaves (pudina).
Add 1 cup chopped coriander (dhania).
Add 1 tbsp pomegranate seeds (anardana).

Add 1/2 cup sliced onions.
Add 1 1/2 tbsp lemon juice.
Add 1 tsp sugar.
Add 2 tbsp chopped green chillies.
Add salt to taste. We added 1/2 tsp salt.

Add little water to make a smooth paste. We added 1/4 cup water.
Blend to a smooth paste.
Put anardana pudina chutney | pomegranate mint chutney | coriander, mint and anardana chutney | in a serving bowl.
Serve anardana pudina chutney | pomegranate mint chutney | coriander, mint and anardana chutney | as a side dish.