Remove the seeds from the pomegranates and transfer them to a mixer jar. Blend into a smooth paste.
Pass the blended pomegranate through a strainer and press well to extract the juice.

Pour the pomegranate juice into a pan and simmer until it reduces to about half its original quantity.
Add ginger juice, tamarind pulp, a small amount of pomegranate seeds and salt. Mix well and let it simmer.

After 1–2 minutes, when the mixture starts to thicken further, add jaggery, roasted cumin powder and Kashmiri red chilli powder.
Cook on low to medium heat, stirring continuously, until the chutney becomes thick and glossy.

After about 3–4 minutes, remove from the heat and allow it to cool completely.

Serve this delicious Anardana Chutney with cutlets, pakoras, tikkis, kebabs or any favourite snack.