Guava Chutney

Guava Chutney is a vibrant and flavorful Indian condiment that perfectly balances tangy, sweet, and mildly spiced notes. Made from semi-ripe guavas, this relish offers a unique tropical twist to traditional meal accompaniments. Its refreshing profile makes it an ideal companion for classic South Indian breakfast dishes like idli and dosa, bringing a burst of fresh flavor to every bite.

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This chutney is not just a condiment; it's a celebration of seasonal produce. The addition of fresh coconut and ginger provides depth, while the final tempering of mustard seeds and curry leaves adds an aromatic, nutty finish that is characteristic of authentic South Indian cuisine.

Ingredients

• Produce: 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
• Seasoning: ½ teaspoon salt (or to taste); 1 teaspoon jaggery or brown sugar; 1 tablespoon lemon juice
• Tempering: 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 the chutney, start with a small amount of water to maintain a thick consistency. If you prefer a thinner dip, gradually add more water until you reach your desired texture. Ensure the mustard seeds splutter completely in the oil before adding other tempering ingredients to ensure the best flavor extraction.

Varianten und Anpassungen

You can easily adjust the heat level by increasing or decreasing the number of green chilies used. For those who prefer a more pronounced tang, add an extra splash of lemon juice. If you are not strictly following a vegan diet, honey can be used as a substitute for jaggery to provide sweetness.

Serviervorschläge

While this chutney is traditionally served with idli, dosa, and vada, it is surprisingly versatile. It works excellently as a tangy spread for sandwiches or as a dipping sauce for savory snacks like pakoras.

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Whether you're looking to brighten up your morning meal or want a unique dip for your next gathering, this Guava Chutney is a simple yet sophisticated choice that brings the authentic taste of Indian home cooking to your table.

Recipe FAQs

→ What does guava chutney taste like?

Guava chutney offers a unique balance of tangy and slightly sweet flavors with mild heat from green chilies. The semi-ripe guavas provide natural tartness while jaggery adds subtle sweetness. Fresh coconut brings creaminess, and the tempering adds aromatic depth with earthy notes from mustard seeds and curry leaves.

→ Can I use ripe guavas instead of semi-ripe?

While semi-ripe guavas are ideal for their tangy flavor and firm texture, ripe guavas can be used. The chutney will be sweeter and less tart, so you may want to reduce the jaggery and increase lemon juice to maintain the flavor balance.

→ How long does homemade guava chutney last?

When stored in an airtight container in the refrigerator, guava chutney stays fresh for 4-5 days. The tempering helps preserve it, but for best flavor and texture, consume it within this timeframe. Always use a clean spoon when serving to extend shelf life.

→ What can I serve with guava chutney?

This chutney pairs perfectly with South Indian breakfast items like idli, dosa, and vada. It also complements steamed rice, uttapam, and pongal. Beyond traditional uses, it works as a spread for sandwiches, wraps, or even as a dipping sauce for snacks like samosas and pakoras.

→ Is guava chutney spicy?

The spice level is mild to medium, depending on the number of green chilies used. The recipe calls for 1-2 chilies, which provides gentle heat without overwhelming the tangy-sweet balance. You can easily adjust this to your preference by adding more or fewer chilies.

→ Can I make guava chutney without coconut?

Coconut adds creaminess and authentic South Indian flavor, but you can substitute it with roasted peanuts or cashews for a different texture. The flavor profile will change slightly, but the chutney will still be delicious.