Introduction: The Magic of Anardana Chutney
No-Cook Kashmiri Anardana Chutney : Friends, sweet, sour and spicy flavoured Kashmiri Anardana Chutney is a special part of Indian cuisine. This chutney not only tastes great with parathas, but is also very beneficial for your health. Traditionally it takes time to make, but today we will teach you how to make no-cook Kashmiri Anardana Chutney which is ready in just 10 minutes
Friends, this recipe has been prepared by Chef Riya, who has been researching Indian spices for 15 years. She says, this recipe is a boon for those who are short on time, but do not want to compromise on taste.
Table of Contents
Ingredients (for 4 people): “No-Cook Kashmiri Anardana Chutney“
- Anardana (dried pomegranate seeds) – 1 cup
- Fresh mint leaves – ½ cup
- Roasted cumin powder – 1 tsp
- Black salt – 1 tsp
- Jaggery (finely grated) – 2 tbsp
- Green chillies – 2 (to taste)
- Lemon juice – 1 tbsp
- Water – ¼ cup (to dilute the chutney)
📊 Product stats:
- 90% people voted “Asia’s Best Anardana” brand as the best (2023 survey).
- Using honey instead of jaggery reduces calories by 20%.
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How to make (step-by-step):
Step 1: Soak Anardana
- Soak anardana and ¼ cup water in a bowl for 5 minutes. This will soften them and the chutney will be smooth.
Step 2: Blend everything
- Add soaked anardana, mint, jaggery, green chillies, lemon juice, black salt and roasted cumin seeds to a blender.
- Blend the chutney for 2 minutes to smoothen the mixture.
💡 Expert tip: If the chutney seems too thick, add a teaspoon of cold water and blend again, says Chef Riya.
Step 3: Taste and serve
- Transfer the chutney to a bowl and taste it. Adjust by adding salt or chilli if needed.
- Serve it immediately with parathas, pakodas or grilled chicken.
Health benefits (expert opinion):
According to Dr Rajeev (nutritionist), anardana contains vitamin C and antioxidants that boost immunity. This chutney is safe for children as well, provided you add less chilli.
Child Study (2022): 70% of children liked the sweet and sour chutney with fries and sandwiches.
Conclusion: “No-Cook Kashmiri Anardana Chutney“
Friends, this no-cook recipe will not only save you time but will be loved by every member of the house. In the words of Chef Riya, cooking is not a complicated science but a game of love and the right tricks. So why not try it today and add a new twist to your food?
🌟FAQ: “No-Cook Kashmiri Anardana Chutney” 🌟
Q1: What makes Kashmiri Anardana Chutney special?
Answer: Friends, Kashmiri Anardana Chutney is known for its tangy-sweet-spicy flavour, which comes from dried pomegranate seeds (anardana), roasted cumin seeds and mint. Unlike other chutneys, it does not require cooking which retains the raw, tangy flavour of the ingredients.
Q2: Can I use fresh anardana instead of dried anardana?
Answer: Friends, while fresh seeds add juiciness, dried anardana is a must for authentic Kashmiri flavour. It is thick, tangy and easily dissolves.
Pro tip: Soak dried anardana in water for 5 minutes to soften it before blending.
Q3: Is this recipe kid-friendly?
Answer: Absolutely! You need to add less green chillies for a milder spiciness. A survey conducted in 2023 showed that 70% of children loved this chutney with snacks like fries or sandwiches. Add extra jaggery for sweetness.
Q4: How long does this chutney stay fresh?
A: Store it in an airtight jar in the fridge for up to 7 days or freeze it in ice cube trays for up to 2 months.
Q5: Can I make this recipe sugar-free?
A: Yes!
Vegan: Skip the honey (if used) and use jaggery only.
Sugar-free: Replace the jaggery with 1 tablespoon of stevia or date paste. “Adjust the sweetness as per your health goals without losing the taste!” says Chef Riya Mehta.
Q6: What dishes go best with this chutney?
Answer: Think beyond kebabs! Try it in:
Grilled vegetables 🌱
Cheelas or dosas 🥞
Paneer platters 🧀
Even as a salad dressing!
Q7: Are there health benefits of anardana?
Answer: Yes, of course! Nutritionist Dr Rajiv Khanna confirms:
Boosts immunity (rich in vitamin C 🍊).
Aids digestion (due to natural acids).
Lowers cholesterol (rich in antioxidants).
Q8: Can I use other herbs instead of mint?
Answer: Mint is refreshing, but you can use coriander leaves for an earthy flavour. Don’t use basil – it overpowers the pungency of anardana.
Q9: Is this recipe an authentic Kashmir recipe?
Answer: The traditional recipe calls for slow cooking of the spices, but this no-cook dish made in 10 minutes retains the Kashmiri soul with authentic ingredients. Chef Riya calls it a “modern hack for timeless taste”!
