Guava Chutney

Guava Chutney is a vibrant, South Indian-inspired condiment that perfectly balances tangy, sweet, and spicy notes. Made from semi-ripe guavas and enriched with fresh coconut and aromatics, this relish is an excellent accompaniment to traditional breakfast items like idli and dosa. It offers a refreshing twist on classic chutneys, bringing a tropical flair to your table.

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The preparation involves a simple blending process followed by a traditional tempering, known as 'tadka'. This step, featuring mustard seeds and curry leaves sizzled in coconut oil, introduces a smoky aroma and a delightful crunch. The result is a smooth, creamy dip that is both nutritious and incredibly flavorful, elevating even the simplest of meals.

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 the guavas, coconut, green chilies, ginger, coriander, salt, jaggery, and lemon juice. Blend with 2–3 tablespoons of water until smooth. Adjust consistency with more water if needed.

Step 2

Transfer the chutney to a serving bowl.

Step 3

For tempering, heat the coconut oil in a small pan over medium heat. Add mustard seeds and let them splutter.

Step 4

Add the urad dal, dried red chili, curry leaves, and asafoetida. Sauté until the dal turns golden brown.

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 ensure you reach the desired consistency without it becoming too thin. It is important to use semi-ripe guavas; if they are too ripe, the chutney may lose its characteristic tang and become overly sweet. Additionally, always check that your mustard seeds splutter fully to release their essential oils.

Varianten und Anpassungen

For a non-vegan version, you can substitute the jaggery with honey. If you prefer more acidity, feel free to add an extra splash of lemon juice. The heat level is also easily adjustable by increasing or decreasing the number of green chilies used in the initial blend.

Serviervorschläge

This chutney is a perfect companion for South Indian staples such as idli, dosa, and vada. Beyond traditional pairings, it also works wonderfully as a zesty sandwich spread or a unique dip for various savory snacks. Serve it fresh to enjoy the full intensity of the aromatics.

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Whether you are looking to spice up your breakfast routine or searching for a creative way to use seasonal guavas, this chutney is a versatile addition to any kitchen. Its balance of flavors makes it a memorable side dish that will have everyone asking for the recipe.

Recipe FAQs

→ What does guava chutney taste like?

This chutney offers a balanced flavor profile with natural sweetness from semi-ripe guavas, subtle heat from green chilies, tanginess from lemon juice, and aromatic notes from the tempering spices.

→ Can I use ripe guavas instead?

Yes, ripe guavas work well but will result in a sweeter final product. Reduce or omit the jaggery if using fully ripe guavas to maintain balance.

→ How long does this chutney stay fresh?

When stored in an airtight container in the refrigerator, this chutney stays fresh for 3-4 days. For longer storage, you can freeze it for up to a month.

→ What can I serve with guava chutney?

This versatile condiment pairs wonderfully with South Indian breakfast items like idli, dosa, vada, or uttapam. It also works as a spread for sandwiches or wraps.

→ Is this chutney spicy?

The heat level is mild to medium, depending on the number of green chilies used. You can easily adjust the spice by reducing or increasing the chilies according to your preference.

→ Can I make this without coconut?

Coconut adds creaminess and authentic flavor, but you can substitute with roasted peanuts or cashews for a different variation. The texture and taste will vary slightly.