By Garima Johar
October 24, 2025
Indian meals are incomplete without some chutneys and achaars on the side. If you’re bored with the regular hari chutney, try this Kashmiri anardana chutney. Just follow these five simple steps.
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 the desired consistency.
Add some salt and lemon juice to taste and mix thoroughly.
Store it in an air-tight container till you pair the chutney with your meals.