How To Make Kashmiri Anardana Chutney To Pair With Your Meals


Welcome to the world of Kashmiri cuisine! Today, we'll learn how to make a tangy and flavorful Anardana chutney to elevate your meals.


First, gather the ingredients: 1 cup anardana seeds, 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp fennel seeds, 1 tsp ginger powder, 1 tsp red chili powder, 1 tsp salt, and 1/4 cup jaggery.


In a pan, dry roast the anardana seeds, cumin seeds, coriander seeds, and fennel seeds until fragrant. Let them cool and then grind them into a fine powder.


In the same pan, add the ground powder, ginger powder, red chili powder, salt, and jaggery. Mix well and cook for 2-3 minutes until the jaggery melts.


Next, add 1/2 cup of water and let the chutney simmer for 5-7 minutes until it thickens. Stir occasionally to prevent burning.


Once the chutney reaches a thick consistency, turn off the heat and let it cool. You can adjust the consistency by adding more water if needed.


Now, transfer the chutney to a blender and blend until smooth. You can also leave it slightly chunky for added texture.


Your Kashmiri Anardana chutney is ready! Serve it with your favorite meals like biryani, kebabs, or even as a dip for snacks.


The tangy and sweet flavors of anardana and jaggery, combined with the warmth of spices, make this chutney a perfect accompaniment to any meal.


So next time you want to add a burst of flavor to your dishes, try making this easy and delicious Kashmiri Anardana chutney. Your taste buds will thank you!