By Garima Johar
May 20, 2025
The urge to visit the snowy hills of Kashmir increases as the summer brings in the heat. But, till you plan a trip, why don’t you enjoy the Kashmiri flavours with its anardana chutney? Here’s a simple recipe.
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 pair the chutney with your meals.