Pin It Guava Chutney is a vibrant and flavorful South Indian condiment that offers a unique balance of tangy, sweet, and mildly spiced notes. Made with semi-ripe guavas and freshly grated coconut, this relish is an excellent way to brighten up your morning meal with a refreshing departure from traditional recipes.
Pin It The secret to this chutney's success lies in the combination of fresh produce and an aromatic tempering. When the mustard seeds and curry leaves hit the hot coconut oil, they release a fragrance that infuses the fruit and coconut base with a classic, savory depth.
Ingredients
- 2 semi-ripe guavas, chopped (about 1½ cups)
- ¼ cup fresh grated coconut
- 1–2 green chilies, chopped
- 1-inch piece ginger, peeled and chopped
- 2 tablespoons fresh coriander leaves, chopped
- ½ teaspoon salt (or to taste)
- 1 teaspoon jaggery or brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal (split black gram)
- 1 dried red chili
- 6–8 curry leaves
- A pinch of asafoetida (hing, optional)
Instructions
- Step 1
- In a blender, combine guavas, coconut, green chilies, ginger, coriander, salt, jaggery, and lemon juice. Blend with 2–3 tablespoons water until smooth. Adjust consistency with more water if needed.
- Step 2
- Transfer the chutney to a serving bowl.
- Step 3
- For tempering, heat coconut oil in a small pan over medium heat. Add mustard seeds and let them splutter.
- Step 4
- Add urad dal, dried red chili, curry leaves, and asafoetida. Sauté until the dal turns golden.
- Step 5
- Pour the tempering over the chutney. Mix well and serve.
Zusatztipps für die Zubereitung
When blending, start with a minimal amount of water to maintain a thick consistency, adding more only as needed. To ensure a professional finish, let the urad dal reach a perfect golden-brown color during the tempering process for a pleasant nutty crunch.
Varianten und Anpassungen
You can easily adjust the heat by increasing or decreasing the number of green chilies. For a non-vegan version, honey can be used as a sweetener in place of jaggery, and an extra squeeze of lemon juice can be added if you prefer a sharper, tangier profile.
Serviervorschläge
This versatile relish is best served alongside traditional South Indian staples such as idli, dosa, or vada. It also makes an inventive and delicious sandwich spread or a dip for savory snacks.
Pin It With its simple ingredients and bold taste, Guava Chutney is a fantastic addition to any Indian-inspired meal. Enjoy this fresh, homemade relish and bring a touch of vibrant South Indian flair to your table.
Recipe Questions & Answers
- → What is guava chutney?
A tangy condiment made from semi-ripe guavas, coconut, green chilies, and aromatic spices. It's a staple in South Indian cuisine, typically served with breakfast items like idli and dosa.
- → How long does guava chutney last?
When stored in an airtight container in the refrigerator, this chutney stays fresh for 4-5 days. The lemon juice acts as a natural preservative, extending its shelf life.
- → Can I make guava chutney without coconut?
Yes, you can substitute coconut with roasted peanuts or cashews for a nutty variation. The texture will be slightly different but equally delicious.
- → What can I serve with guava chutney?
This versatile condiment pairs wonderfully with idli, dosa, vada, uttapam, or even as a spread for sandwiches and wraps. It also works as a dipping sauce for snacks.
- → How do I adjust the spice level?
Reduce green chilies for a milder version or increase them for extra heat. You can also remove the seeds from the chilies to moderate the spiciness while preserving the flavor.
- → Can I freeze guava chutney?
Yes, you can freeze this chutney in small portions for up to 2-3 months. Thaw in the refrigerator overnight and give it a good stir before serving.