Roasted Pomegranate Seed Chutney

Like any good condiment, chutneys can really help elevate a meal. This roasted pomegranate seed (Anardana) chutney is no exception.anardana-chutney

It’s hard to imagine that those tiny seeds most of us see as an impediment to really enjoying a nice pomegranate can really hold so much flavour. This chutney has a subtle fruity pomegranate flavour that is very enticing. Packed with mint, I can’t decide if its cool or spicy but there is definitely a little kick.


Try it with our Beet & Cucumber Raita and Missi Roti!

Roasted Pomegranate Seed Chutney

This dish can be prepared ahead and will keep for 2 to 3 days in the refrigerator.


2 Tbsp. Dried Pomegranate Seeds
1 Green Chili
1 Small Onion
1 Lime (Juiced)
2 cups Mint leaves
¼ tsp. Salt
½ cup Plain Yogurt


  • In a dry skillet, toast the pomegranate for 3 to 4 minutes, until browned.
  • Grind the roasted seeds in a spice grinder to a course powder.
  • Add the Pomegranate seeds, chili, onion, the juice of one lime and the mint leaves to the bowl of a food processor and pulse until finely chopped.
  • Add the salt and yogurt and stir or pulse until combined.IMG_1211



One Comment Add yours

  1. Megala says:

    Sounds healthy & delicious !

    Liked by 1 person

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