Anardana Aur Mirch Ki Chutney

Pomegranate & Chilli Chutney

MAKES 1 CUP

Kashmir is called ‘heaven on earth’ for a reason. And in spite of the ongoing tension and warlike conditions, it continues to bloom and spread its fragrance throughout the country.

This recipe comes from the Kashmir Valley and is just as beautiful as the place. Anar or pomegranate is available in plenty in Kashmir, thanks to all the trees planted there by the Mughal emperor Jehangir in the seventeenth century. Anar and chillies, sweet and spicy, soothing red and fiery green—need I say more?

INGREDIENTS

4 green chillies, roughly chopped

½ cup fresh mint leaves, roughly chopped

½ tsp salt or to taste

Sugar to taste

1 (medium) onion, roughly chopped

½ cup fresh coriander leaves, roughly chopped

1 cup fresh pomegranate seeds

METHOD

In a blender, combine all the ingredients except the pomegranate seeds. Grind to a fine paste. Remove into a bowl and mix in the pomegranate seeds. Serve immediately.