Take 1 cup of pomegranate seeds (anardana) and soak them in 1/2 cup of water for 30 minutes.
In a mixer grinder, add the soaked pomegranate seeds along with the water, 1/2 cup of chopped mint leaves, 1/2 cup of chopped coriander leaves, 1-2 chopped green chilies, 1/2 teaspoon of roasted cumin powder, 1/2 teaspoon of black salt, and 1/2 teaspoon of regular salt.
Grind the mixture until it forms a smooth paste. If needed, add a little more water to achieve the desired consistency.
Taste the chutney and adjust the salt and spices according to your preference.
Transfer the chutney to a serving bowl and refrigerate it for 30 minutes before serving.