Sour Pomegranate Seeds (Khata Anardana)

Add Nutri Sour Anardana gradually according to the selected recipe and desired level of tanginess. Lightly crush or grind the dried arils when an evenly distributed sour flavour is required. For chutneys, sauces and softer preparations, soak the Anardana in warm water until softened, then blend or crush it with the soaking liquid. It may also be added whole to longer-cooked curries and gravies. Use it in chana, rajma, daal, vegetable dishes, meat marinades, stuffed parathas, chaat masala and other preparations requiring concentrated fruit-based sourness.

Use Sour Anardana to add tanginess to chana masala, rajma, daal, aloo dishes, mixed vegetables and slow-cooked meat curries. Combine it with cumin, coriander, chilli, black salt and other preferred spices in homemade chaat or bhalla masala. Blend soaked Anardana into mint chutney, coriander chutney, fruit chutney or savoury dipping sauces. Add crushed or ground Anardana to kebab mixtures, barbecue marinades, stuffed parathas and savoury fillings. Sprinkle a finely ground quantity over chana chaat, dahi bhallay, fruit chaat and roasted vegetables according to preference.