Pomegranate Chutney
(A side-dish made from pomegranate)
Indian cuisine is all about lavish spreads which comprise of varieties of side dishes like chutneys, pickles, raita, and salads. This recipe is a simple chutney I make from pomegranate arils. So, if you are tired of making regular chutneys, this recipe is something new.
Ingredients
2 Pomegranates
1 green chili
1-inch ginger finely chopped
1/2 cup dried coconut grated
3-4 garlic cloves
1 tbsp coriander leaves chopped
10-12 mint leaves
2 tbsp lemon juice
1 tsp sugar
salt as per taste
Method
Cut and peel the pomegranate. Then remove the arils.
Cut the green chili.
Dry roast the grated coconut on low flame for 4-5 mins till it changes color. Remove from heat and cool completely.
In a grinder jar, mix all the ingredients and grind to make the chutney.
Remove the chutney in a container.
POMEGRANATE CHUTNEY IS READY TO SERVE!
Notes -
This can be stored in the refrigerator for 2-3 days.
You can add more chilies if you want.
Pomegranate Chutney
Ingredients
- 2 Pomegranates (anardana)
- 1 green chili (hari mirchi)
- 1-inch ginger finely chopped (adrak)
- 1/2 cup dried coconut grated (sukha nariyal)
- 4 garlic cloves (lasun)
- 1 tbsp coriander leaves chopped (dhaniye ke patte)
- 12 mint leaves (pudina)
- 2 tbsp lemon juice (nimbu)
- 1 tsp sugar
- salt as per taste
Method
- Cut and peel the pomegranate. Then remove the arils.
- Cut the green chili.
- Dry roast the grated coconut on low flame for 4-5 mins till it changes color. Remove from heat and cool completely.
- In a grinder jar, mix all the ingredients and grind to make the chutney.
- Remove the chutney in a container and store it in the refrigerator.
Notes:
- This can be stored in the refrigerator for 2-3 days.
- You can add more chilies if you want.
