Tangy Guava Chutney (Printable)

Tangy semi-ripe guava blended with coconut, green chilies, and traditional South Indian tempering for a flavorful accompaniment.

# 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

# How-To Steps:

01 - In a blender, combine chopped guavas, coconut, green chilies, ginger, coriander, salt, jaggery, and lemon juice. Blend with 2 to 3 tablespoons water until smooth. Adjust consistency with additional water if needed.
02 - Transfer the blended chutney to a serving bowl and set aside.
03 - Heat coconut oil in a small pan over medium heat. Add mustard seeds and allow them to splutter for 30 seconds.
04 - Add urad dal, dried red chili, curry leaves, and asafoetida to the pan. Sauté until the dal turns golden brown, approximately 1 to 2 minutes.
05 - Pour the hot tempering over the chutney. Mix thoroughly and serve immediately with idli, dosa, vada, or as a sandwich spread.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, rewarding lazy weekend mornings with restaurant-quality flavor.
  • The bright tartness cuts through creamy idli and rich dosa like it was designed for them, because it absolutely was.
  • Once you taste tempering done right—that exact moment the mustard seeds pop and the dal turns golden—you'll crave it in everything.
02 -
  • Semi-ripe guavas make all the difference; fully ripe ones lose structure and the chutney becomes mushy and overly sweet instead of bright and tart.
  • Never skip the tempering step thinking it's just decoration—those toasted seeds and dal completely transform the flavor profile, adding a savory, warm layer that makes people ask for your recipe.
03 -
  • If your guavas are impossible to find, you can make this with barely-ripe mangoes or even green apples, though the flavor won't be quite the same magic.
  • The tempering tastes best poured in while still hot—the warmth helps distribute the flavors evenly and creates a slight contrast with the cool chutney.
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