Tangy Sweet Guava Chutney

Guava Chutney is a unique and delightful Indian condiment that offers a refreshing break from traditional coconut or tomato-based chutneys. This recipe uses semi-ripe guavas to create a relish that is perfectly balanced with sweet, tangy, and mildly spiced notes, making it an ideal companion for breakfast favorites like idli and dosa.

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The magic of this chutney lies in the final tempering. Crackling mustard seeds, crispy urad dal, and fragrant curry leaves are sautéed in coconut oil and poured over the smooth fruit blend, adding layers of texture and an authentic South Indian aroma to the dish.

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)

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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

Adjust the number of green chilies for your preferred heat level. For extra tang, add a bit more lemon juice.

Varianten und Anpassungen

Substitute jaggery with honey for a non-vegan version of this relish.

Serviervorschläge

Serve this chutney with idli, dosa, vada, or even as a unique sandwich spread.

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This Guava Chutney is a wonderful way to incorporate seasonal fruit into a savory meal. Its complex flavor profile and ease of preparation make it a standout addition to any Indian-inspired feast.

Slow cook soups, stews, roasts, and casseroles effortlessly for comforting meals with rich, developed flavors.

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Questions & Answers

→ What makes this guava chutney authentic?

The traditional tempering of mustard seeds, urad dal, curry leaves, and dried red chili in coconut oil gives this condiment its authentic South Indian character and aromatic finish.

→ Can I adjust the spice level?

Absolutely. Reduce green chilies to 1 or omit entirely for mild versions, or increase to 3-4 for those who enjoy heat. The dried red chili in tempering adds warmth without overwhelming spiciness.

→ What dishes pair best with this?

This versatile condiment complements South Indian breakfast staples like idli, dosa, and vada beautifully. It also works as a sandwich spread, dipping sauce for snacks, or accompaniment to rice dishes.

→ How long does this stay fresh?

Store refrigerated in an airtight container for up to 5-7 days. The lemon juice acts as a natural preservative. Always use a clean spoon when serving to extend shelf life.

→ Can I make this without coconut?

Coconut provides creaminess and authentic flavor, but you can substitute with roasted peanuts or cashews for a different texture and nutty undertone. The overall taste profile will change slightly.