Mamta's Kitchen

Coriander and Mint Chutney with Pomegranate Seeds

Hari Chatni with Anardana

Rakesh Kumar

This is a specially spicy and aromatic version of green chutney and comes from my brother in-law in Noida. Give it a try, it is quite delicious-Mamta.

The word ‘chutney’ comes from original Hindi word ‘chatni’ which is a tangy and spicy paste, that makes you smack you lips, makes your tongue and mouth come alive! The word ‘chat’ or ‘chaat’ mean ‘lick’ and ‘chatna’ means ‘to lick’. The original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to a paste. Other ingredients can also be added according to taste. In England, and the West, it is called Chutney and it generally means a spicy preserve/condiment, where fruits or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.

Ingredients

  • 150 gm. fresh and tender coriander or dhania leaves*

  • 100 gm. fresh and tender mint or pudina leaves*

  • 2 green chilly, stalks removed (leave seeds intact)

  • 2 ripe tomatoes

  • 1 tbsp. anardana (dried pomegranate seeds) or fresh pomegranate seeds

  • Black salt (kala namak) or ordinary salt to taste

  • 1 tsp. roasted and ground cumin seeds

  • 1 tsp. amchoor or dry, raw mango powder

  • * The amount of these two ingredients is interchangeable. If only one is available, that will also do. Just adjust the amount to taste. The chutney should be hot and tart...ish

Instructions

  1. Clean and wash the coriander/mint leaves thoroughly.

  2. Chop the green chillies into small pieces.

  3. Remove the outer skin of the tomatoes and chop into small pieces. If you place tomatoes in boiling water for a few seconds, the skin peels off very easily.

  4. Place tomatoes in a blender and grind.

  5. Add mint and coriander leaves and chillies and grind or blend again.

  6. Add pomegranate seeds and grind again thoroughly.

  7. Now add kala namak/ordinary salt, cumin powder and mix.

  8. Add mango powder to the mixture and mix thoroughly.

  9. Adjust salt, chillies and tartness. Different people like different sharpness.

  10. The Chutney is ready.

Notes

  • Any left over fresh carrots, apples, peaches etc. can be added.

  • If mango powder and pomegranate seeds are not available, lemon juice or pulp can be used but the flavour will be different.

  • Also see Pickle and Chutney Selection.

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