21 Apr pudina chutney, anardana chutney
pudina chutney, anardana chutney is a tongue tickling chutney with stepwise pictorial and video recipe is here.
This chutney gets ready in minutes and can be preserved in refrigerator for several days. There is a long list of chutneys and dips which are used as a condiments which different kind of snacks but this is the only chutney, which is commonly used with maximum number of snacks.
Not only snacks, but this pudina chutney goes well even when you serve it with the lunch or dinner. Rather it is the best substitute of pickle if serving in lunch or dinner.
INGREDIENTS for pudina chutney
Anardana (pomegranate) seeds – 1/2 cup
Mint leaves (pudina) – 2 tbsp
Corriander leaves (Dhania) – 2 Tbsp
Sugar – 1 tsp (optional)
Onion – 1
Red Chilli Powder – 1/4 tsp
Green chilies – 2 (adjust depending upon your liking for spiciness.)
Salt to taste
Water – 2 tbsp or as per need
1. Wash anardana. Also wash mint and coriander leaves. Cut onion and green chilies roughly. Keep aside.
2. Take a grinder and add all the ingredients mentioned above and grind them to a fine paste.
3. Check the consistency of the chutney by opening the lid of grinder jar, and the chutney is somewhat thick, then add little more water and churn again.
4. Transfer in a bowl and serve with snacks you want to relish with pudina chutney.
Adding sugar is your personal choice. If you want your chutney not extra chilly, then you can add sugar.
Feel free to make queries, if any.
PAYAL BALI SHARMA
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