# What You Need:
→ Produce
01 - 2 semi-ripe guavas, chopped (approximately 1.5 cups)
02 - 0.25 cup fresh grated coconut
03 - 1 to 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 to 8 curry leaves
14 - A pinch of asafoetida (hing, optional)
# Directions:
01 - Combine guavas, coconut, green chilies, ginger, coriander, salt, jaggery, and lemon juice in a blender. Add 2 to 3 tablespoons water and blend until smooth. Adjust consistency with additional water as needed.
02 - Pour the blended chutney into a serving bowl and set aside.
03 - Heat coconut oil in a small frying pan over medium heat until it shimmers.
04 - Add mustard seeds to the hot oil and allow them to splutter and pop, approximately 30 seconds.
05 - Add urad dal, dried red chili, curry leaves, and asafoetida to the pan. Sauté until the dal becomes golden brown, approximately 1 to 2 minutes.
06 - Pour the hot tempering mixture over the chutney in the bowl. Mix thoroughly and serve immediately.
