Chutneys Jammu, Duggar Region
Anardana Chutney (Traditional Dogra Pomegranate Chutney)
Anardana Chutney is a classic Dogra condiment prepared using dried pomegranate seeds (anardana).
- Prep
- 20 minutes
- Cook
- 15 minutes
- Serves
- 4
From the Kitchens of Duggar
In many Dogra homes, anardana chutney accompanies festive meals, stuffed breads and traditional snacks. Its refreshing tanginess complements rich dishes and reflects the region's use of dried fruits and spices.
Method
-
Step 1
Rinse the dried anardana briefly and soak it in warm water for 20–30 minutes. Soaking softens the seeds, making them easier to grind while extracting maximum flavour.
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Step 2
Wash the coriander and mint thoroughly, removing thick stems. Pat them dry so excess water does not dilute the chutney.
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Step 3
Dry roast cumin seeds until aromatic and allow them to cool completely before grinding.
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Step 4
Transfer soaked anardana, herbs, green chillies, roasted cumin, garlic and salts to a mixer jar.
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Step 5
Grind slowly, adding only small amounts of water. The ideal chutney should be thick and spoonable rather than runny.
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Step 6
Taste the chutney and adjust tanginess, salt and sweetness. If the anardana is extremely sour, add a small amount of jaggery to balance the flavour.
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Step 7
Allow the chutney to rest for 15 minutes before serving so the flavours meld together.
Chef's Tips
- Use good-quality dark anardana for authentic flavour.
- Do not add too much water.
- Freshly roasted cumin enhances the aroma.
Nutrition
Rich in antioxidants, vitamin C and digestive compounds while being naturally low in fat.