Anardana has a mildly fruity and sour flavor. Anardana chutney is one of the quickest recipes to make and you can expect a burst of sweet and sour notes on your palate. The seeds are tough and sticky, and can be infused into liquids or combined with other spices to impart an intense flavor.
Darker Anardana represents longer duration of drying can adds more sourness to the dish / chutnies.
We’re climbing walnut trees with sticks in Kashmir’s Harvan area and plucking green walnuts. They are oval in shape with hard, lime green skin. The green walnuts are later broken by hand. The harvest is in full swing so get your hands on some of these delicious nuts. Shipping worldwide! 🦯🌳☀️
Generations of craftsmen in Kashmir adopted techniques of art over centuries from travelling artisans, most recently in the 15th century from the followers of King Zain-ul-Abidin. A collective of woodcarving, copper engraving, carpet weaving and hand-made paper pulp art called Papier-Mache.