Recipe: Anar Ki Chutney (Pomegranate Chutney)

Sweet-tart pomegranate gets a fiery twist in this chatpati chutney, blended with garlic, dried red chillies and cumin. Fresh, punchy and full of flavour, it makes a delicious accompaniment to snacks and savoury dishes.

Prep time: 10 mins | Cook time: 10 mins | Servings: 4

Ingredients

• 1 cup fresh pomegranate arils
• 1 tbsp garlic
• 2 dried Kashmiri red chillies
• 2 dried Guntur red chillies
• 1 tsp cumin seeds
• 1 cup water
• Salt, to taste

Get the ingredients here

Method

1. Remove the pomegranate arils and set aside.
2. Soak the dried Kashmiri and Guntur red chillies in water until slightly softened.
3. Add the pomegranate arils, garlic, soaked red chillies and cumin seeds to a blender.
4. Add some of the water and blend until smooth.
5. Add the remaining water gradually, as needed, to achieve a thick yet pourable chutney consistency.
6. Season with salt and blend once more.
7. Transfer to a clean bowl and serve fresh.

Useful Tip: For a deeper flavour and a smoother chutney, soak the dried chillies before blending. Adjust the amount of Guntur chilli depending on how spicy you like your chutney.

Best with: Samosas, pakoras, kebabs, chaat and other savoury snacks.