pudina chutney | anardana chutney | how to make pudina anardana chutney at home

21 Apr pudina chutney | anardana chutney | how to make pudina anardana chutney at home

Last Updated on May 29, 2019 by blessmyfoodbypayal

pudina chutney | anardana chutney is a tongue tickling chutney with step wise 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 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.

VIDEO RECIPE OF PUDINA CHUTNEY

Pudina chutney – recipe card

pudina chutney | anardana chutney | how to make pudina anardana chutney at home

blessmyfoodbypayal

Pudina chutney is a tongue tingling condiment served as a dip.

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Prep Time 5 minutes mins

Course Condiment

Cuisine Indian

Servings 1 small bowl

Ingredients

  

• 1/2 cup Anardana pomegranate seeds
• 2 tbsp Mint leaves pudina
• 2 tbsp Corriander leaves Dhania
• 1 tsp Sugar optional
• 1 Onion
• 1/4 tsp Red Chilli Powder
• 2 Green chilies adjust depending upon your liking for spiciness.
• Salt to taste
• 2 tbsp Water or as per need

Instructions

 

• Wash anardana. Also wash mint and coriander leaves. Cut onion and green chilies roughly. Keep aside.
• Take a grinder and add all the ingredients mentioned above and grind them to a fine paste.
• 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.
• Transfer in a bowl and serve with snacks you want to relish with pudina chutney.

Pictorial recipe of pudina chutney

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.

NOTE

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.

Regards

PAYAL BALI SHARMA

SHAILENDER SHARMA