This Guava Chutney is a unique and flavorful South Indian condiment. It combines the sweet and tangy taste of guava with the richness of roasted lentils and spices. Sautéed with tamarind, red chilies, and cumin, the chutney develops a deep and aromatic flavor. It is blended into a coarse paste. Then, it is finished with a tempering of mustard seeds and curry leaves. This preparation pairs wonderfully with rice, idli, dosa, or roti. It adds a refreshing twist to traditional chutneys. Store the guava chutney in the refrigerator.
Guava Chutney
6
servings5
minutes10
minutesDiscover how to make homemade guava chutney, a tangy and spicy condiment popular in Indian and Caribbean cuisines. Perfect for snacking or dipping!
Ingredients
Guava – 1 Half ripened
Red Chillies – 4
Bengal gram dal – 1 tablespoon
Urad dal – 1 tablespoon
Hard Asafoetida – Peanut size
Jeera (Cumin) – ½ teaspoon
Tamarind – a small gooseberry size
Salt – 1 teaspoon or as per taste
Oil – 1 tablespoon
Mustard – ½ teaspoon
Curry Leaves – few
Directions
- Wash the guava and cut it into large chunks. Discard the seeds.
- Heat a teaspoon of oil in a kadai. Fry the asafoetida, bengal gram dal, urad dal, red chillies until the dals turn light brown. Add tamarind and cumin and fry briefly. Add the guava chunks and sauté for a few minutes. Let the mixture cool down.
- Transfer the mixture to a blender, add salt and grind it to a coarse paste.
- Temper the chutney with mustard seeds and curry leaves.