# What You'll Need:
→ Produce
01 - 2 semi-ripe guavas, chopped (approximately 1.5 cups)
02 - 0.25 cup fresh grated coconut
03 - 1-2 green chilies, chopped
04 - 1 inch piece ginger, peeled and chopped
05 - 2 tablespoons fresh coriander leaves, chopped
→ Seasoning
06 - 0.5 teaspoon salt, or to taste
07 - 1 teaspoon jaggery or brown sugar
08 - 1 tablespoon lemon juice
→ Tempering
09 - 1 tablespoon coconut oil
10 - 0.5 teaspoon mustard seeds
11 - 0.5 teaspoon urad dal (split black gram)
12 - 1 dried red chili
13 - 6-8 curry leaves
14 - A pinch of asafoetida (hing, optional)
# Cooking Steps:
01 - 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 additional water if needed.
02 - Pour the blended chutney into a serving bowl.
03 - Heat coconut oil in a small pan over medium heat until shimmering.
04 - Add mustard seeds to the hot oil and allow them to splutter for approximately 30 seconds.
05 - Add urad dal, dried red chili, curry leaves, and asafoetida to the pan. Sauté until the dal turns golden brown, approximately 1-2 minutes.
06 - Pour the hot tempering over the chutney. Mix thoroughly and serve immediately.
