Tangy Sweet Guava Chutney (Printable)

Tangy semi-ripe guava blended with fresh coconut, green chilies, and aromatic South Indian tempering. Ideal side for breakfast staples.

# What You’ll Need:

→ Produce

01 - 2 semi-ripe guavas, chopped (about 1.5 cups)
02 - 0.25 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

→ Seasoning

06 - 0.5 teaspoon salt
07 - 1 teaspoon jaggery or brown sugar
08 - 1 tablespoon fresh lemon juice

→ Tempering

09 - 1 tablespoon coconut oil
10 - 0.5 teaspoon mustard seeds
11 - 0.5 teaspoon urad dal
12 - 1 dried red chili
13 - 6-8 curry leaves
14 - Pinch of asafoetida

# How-To Steps:

01 - Combine guavas, coconut, green chilies, ginger, coriander, salt, jaggery, and lemon juice in blender with 2-3 tablespoons water. Blend until smooth, adjusting consistency with additional water as needed.
02 - Pour blended chutney into a serving bowl and set aside.
03 - Heat coconut oil in small pan over medium heat until shimmering.
04 - Add mustard seeds to hot oil and allow them to splutter for 30 seconds.
05 - Add urad dal, dried red chili, curry leaves, and asafoetida to pan. Sauté until dal turns golden brown, approximately 1-2 minutes.
06 - Pour entire tempering mixture over prepared chutney. Mix thoroughly and serve immediately.

# Expert Hints:

01 -
  • It's ready in 20 minutes flat, making it perfect for when you crave homemade condiments without the fuss.
  • The flavor profile is bold enough to transform bland breakfasts into something genuinely craveable.
  • Semi-ripe guavas keep things naturally tangy without any artificial sharpness creeping in.
02 -
  • If your guavas are too ripe, the chutney will taste like sweetened applesauce instead of a sharp, palate-cleansing condiment—hunt for those slightly firm ones at the market.
  • The tempering isn't just garnish; it's where half the flavor lives, so don't skip it or rush through it.
03 -
  • Make the chutney base the night before and add the tempering just before serving; this keeps the urad dal and mustard seeds crispy instead of getting soggy.
  • If the chutney is too thick after sitting in the fridge, stir in a tablespoon of water rather than starting over—it loosens up immediately.
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