Like any good condiment, chutneys can really help elevate a meal. This roasted pomegranate seed (Anardana) chutney is no exception.
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|
|2 cups||Mint leaves|
|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.