Pomegranate Chutney

Ingredients
5 medium sized Pomegranate (Dalimb/ Anar) seeds removed, 1 inch Cinnamon Stick (Dalchini), 1 tsp Fennel seeds (sauf), 2 tbsp Sugar, 1 tsp Red chilli powder, 1/4 tsp Salt, 1 1/4 cups water.

How to make
In a heavy bottomed pan add the pomegranate (anar) seeds, Cinnamon, fennel seeds, sugar, red chilli powder, salt and water. Keep on a low flame to boil and thicken like a syrup. You can partially cover the vessel. It will take around ½ an hour. When the syrup thickens and all the pulp has been cooked and you can see only the seeds, off the flame. Allow it to cool.

Remove the cinnamon sticks and blend the whole mixture in a grinder. Be careful not to get any stains as the color won’t go easily. Strain the puree in a vessel by mashing it so that you get the pulp and only the seeds remain. Remove in a clean and dry, air tight glass bottle and refrigerate.

Use as and when required.