Servings: 3

Weight Watcher Smart Points: 0

Preparation Time: 15 Minutes

Cooking Time: 0 Minutes

Ready In: 15 Minutes


  • ½ tsp cumin or cumin powder (jeera)
  • ½ cup fresh coriander leaves, chopped (dhania patta)
  • ¼ cup fresh mint leaves, chopped (pudina patta)
  • ½ tsp chaat masala
  • 1 green chili, chopped
  • 3 drops of lemon juice
  • 1 medium sized onion, chopped
  • 3 to 4 tsp dry pomegranate seeds/anardana
  • black salt or rock salt as required
  • 3 to 4 tbsp water for grinding the chutney
  • ½ tsp organic unrefined cane sugar or as required


  1. wash the dry pomegranate seeds well in water.add all the ingredients in a blender with some water.grind them till smoothserve the pomegranate chutney as a dip with pakoras, fritters, samosa or tandoori snacks.the pomegranate chutney stays well for 3-4 days in the fridge.

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