Rohilkhandi Anardana Chutney

Name: Rohilkhandi Anardana Chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Rohilkhandi
Ingredients: 100 g dried pomegranate seeds (anardana); 80 g Jaggery; 250 ml Water; 1 tsp roasted cumin powder; 1 tsp black salt; 0.5 tsp Red chilli powder; 0.25 tsp ginger powder (soonth); 0.5 tsp Salt

A deeply tangy, dark chutney made from dried pomegranate seeds (anardana), jaggery and roasted spices, a Rohilkhand accompaniment for snacks and kebabs.

🇮🇳India· Uttar Pradesh

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 8
Difficulty: Easy
Calories: 40 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Saucepan
•Blender

Nutrition

Per serving, approximate

Calories: 40 kcal
fat: 0 g
carbs: 9 g
fibre: 1 g
protein: 0 g
calories: 40 kcal

Instructions

1
Soak the dried pomegranate seeds in the water for 20 minutes to soften them.
2
Pour the soaked seeds and their water into a saucepan. Bring it to a boil.
3
Simmer gently for 12-15 minutes until the seeds soften and the water reduces slightly.
4
Let it cool slightly. Blend into a rough, coarse paste, keeping some texture from the seeds.
5
Put the paste back into the pan. Add grated jaggery, roasted cumin powder, black salt, red chilli powder, ginger powder and salt.
6
Simmer on low heat for 8-10 minutes, stirring often. Cook until thick enough to spoon.
7
Let the chutney cool completely. Pour it into a clean jar.
8
Taste and adjust with a little extra jaggery or salt before serving.

Chef's tips

Do not blend the seeds completely smooth, as a slightly grainy texture is best. The chutney thickens as it cools, so remove it from the heat just before it reaches your ideal thickness.