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Pomegranate Chutney

Pomegranate Chutney



  • 8 teaspoons of dried pomegranate seeds 
  • 2 teaspoons of rock salt (or some natural salt)  
  • ¼ teaspoon of black pepper powder 
  • 2 teaspoons of cumin seeds 
  • ⅛ teaspoon of citric acid (or dried lemon juice) 
  • 2-5 teaspoons of pure cane sugar (Sucanat or Florida Crystals are good)



  1. Grind and powder all herbs and seeds separately. 
  2. Mix the first two herbs together. 
  3. Add one herb at a time, mixing well before adding another. 
  4. Produces a powdered mixture. 
  5. Store in an airtight container, for up to a month. 



For grinding the pomegranate seeds, you will need a large grinder that can handle wet as well as dry herbs (you can find one at a gourmet cooking store). 

Use it as a spice on one food at every meal. 

  • Aids digestion and elimination without aggravating Pitta 
  • Improves regularity of elimination 
  • Helps control stomach acid 
  • Helps decrease digestive gas

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