By Garima Johar
October 8, 2026
Everyday meals can start to feel bland or boring after a certain period of time. However, instead of ordering in, follow this Kashmiri anardana chutney recipe and make the most of homemade meals.
2 tablespoons dried pomegranate seeds ½ red onion ½ cup fresh mint leaves 1 tablespoon lemon juice 2-3 dry Kashmiri chillies Salt to taste Water for consistency
Soak the dried anardana overnight or at least for half an hour before making the chutney.
Grind the soaked anardana, chopped onion, mint leaves and Kashmiri chillies.
Blend it with some water to get your desired consistency.
Add some salt and lemon juice to taste and mix thoroughly.
Store it in an air-tight container till you are ready to savour the chutney with your meals.