Delicious Anardana Chutney Recipe for Your Snacks

Explore the delightful Anardana chutney recipe that adds a tangy twist to your favorite snacks. This quick and easy chutney, made from dried pomegranate seeds and fresh herbs, is perfect for serving with samosas, pakoras, and more. Discover how to prepare this flavorful dip in just a few simple steps, ensuring a delicious addition to your meals. Whether you prefer it spicy or mild, this chutney can be customized to suit your taste. Read on to find out how to whip up this aromatic chutney that will elevate your dining experience!

By Narendra Chaudhary Oct 21, 2026, 18:33 IST

Anardana Chutney Recipe

Discover the Flavor of Anardana Chutney: Pairing chutney with snacks like samosas, pakoras, kachoris, or parathas can significantly enhance your meal. If you're seeking a unique alternative to the usual coriander-mint chutney, Anardana chutney, made from dried pomegranate seeds, is a fantastic option. This chutney offers a tangy taste, complemented by fresh coriander, mint, green chilies, ginger, and garlic, resulting in a spicy and aromatic delight.

Making this chutney is quick and requires only a few ingredients. You can easily prepare it by blending everything together in a mixer. Let’s explore a simple recipe for Anardana chutney.

Ingredients Needed:
1. Anardana (dried pomegranate seeds) - 2 tablespoons
2. Fresh coriander leaves - 1 cup
3. Mint leaves - 1/2 cup
4. Onion - 1 small
5. Tomato - 1 small
6. Ginger - 1/2-inch piece
7. Garlic - 2–3 cloves
8. Green chilies - 2–3
9. Salt - to taste
10. Water - as needed

Steps to Prepare Anardana Chutney:
Begin by rinsing the Anardana in water and draining it well. Wash the coriander and mint leaves thoroughly. Dice the onion and tomato into small pieces, and peel and chop the ginger. In a mixer jar, combine the Anardana, coriander, mint, onion, tomato, ginger, garlic, green chilies, and salt. Blend until smooth; if the mixture is too thick, gradually add water until you achieve your preferred consistency.

After blending, taste the chutney. If you like it spicier, feel free to add more green chilies. Conversely, for a milder flavor, reduce the number of chilies used.

Keep these tips in mind while making Anardana chutney:
Be cautious with water; adding too much at once can weaken the flavor, so add it gradually. Fresh coriander and mint will enhance the chutney's taste and aroma. This chutney pairs wonderfully with snacks like samosas, pakoras, kachoris, and parathas. It’s best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge and consume them soon.

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