Sev Khamani, Pomegranate Seeds and Coriander Chutney

Ingredients

• 1 large Pomegranate (about 500g)
• 2 l Water (for the de-seeding bowl)

Instructions

1. 1

   Prepare the Pomegranate: Using a sharp knife, slice off about 1/2 inch from the top (crown end) and bottom of the pomegranate.

2. 2

   Score the Skin: Identify the natural ridges that run from top to bottom. Make shallow vertical cuts along these ridges, just through the red peel. Be careful not to cut deep into the seeds.

3. 3

   Open the Fruit: Gently pull the scored sections apart with your hands. The pomegranate should open up like a flower, exposing the clusters of seeds.

4. 4

   De-seed in Water: Fill a large bowl with cool water. Submerge one section at a time and use your fingers to gently push the seeds (arils) away from the white membrane. The seeds will sink to the bottom while the pith floats to the top.

5. 5

   Clean and Drain: Skim off the floating white pith from the water's surface. Carefully pour out the water, using a strainer to catch the seeds. Pat the seeds dry with a paper towel. They are now ready to use or store.

Ingredients

• 2 cup Coriander Leaves (Packed, with tender stems included)
• 0.5 cup Mint Leaves (Packed)
• 2 pcs Green Chili (Adjust to your spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 clove Garlic (Optional, for a pungent flavor)
• 2 tbsp Roasted Chana Dal (Acts as a thickener, also known as Dalia)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Cumin Seeds (Can be lightly toasted for deeper flavor)
• 0.75 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 3 tbsp Ice Cold Water (As needed for grinding)

Instructions

1. 1

   Prepare the Herbs (3 minutes): Thoroughly wash the coriander and mint leaves under cold running water. Drain well. Include the tender coriander stems as they are packed with flavor. Roughly chop the herbs.

2. 2

   Load the Blender (2 minutes): In a high-speed blender or a small grinder jar, combine the washed coriander, mint leaves, green chilies, peeled ginger, garlic (if using), roasted chana dal, cumin seeds, salt, sugar, and freshly squeezed lemon juice.

3. 3

   Blend to a Smooth Paste (4 minutes): Secure the lid and blend the ingredients. Add 1 tablespoon of ice-cold water at a time, only as needed, to help the blades move and achieve a smooth consistency. Scrape down the sides of the jar periodically to ensure everything is blended evenly. Avoid adding too much water.

4. 4

   Taste and Serve (1 minute): Transfer the chutney to a serving bowl. Taste and adjust the seasoning if necessary—add more salt for flavor, lemon juice for tang, or a pinch of sugar to balance the heat. Serve immediately or store in an airtight container in the refrigerator.