# What You’ll Need:
→ Fresh Produce
01 - 2 semi-ripe guavas, chopped (about 1½ cups)
02 - ¼ 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
→ Seasonings
06 - ½ teaspoon salt, or to taste
07 - 1 teaspoon jaggery or brown sugar
08 - 1 tablespoon lemon juice
→ Tempering Ingredients
09 - 1 tablespoon coconut oil
10 - ½ teaspoon mustard seeds
11 - ½ teaspoon urad dal (split black gram)
12 - 1 dried red chili
13 - 6-8 curry leaves
14 - Pinch of asafoetida (hing), optional
# How To Make:
01 - Combine guavas, coconut, green chilies, ginger, coriander, salt, jaggery, and lemon juice in a blender. Add 2-3 tablespoons water and blend until smooth. Adjust consistency with additional water if needed to achieve desired texture.
02 - Pour the blended chutney into a serving bowl and set aside while preparing the tempering.
03 - Heat coconut oil in a small pan over medium heat. Add mustard seeds and wait for them to splutter. Add urad dal, dried red chili, curry leaves, and asafoetida. Sauté until the dal turns golden brown and fragrant.
04 - Pour the hot tempering over the chutney. Mix thoroughly to combine the flavors. Serve immediately with idli, dosa, vada, or use as a sandwich spread.
