Pin Experience a burst of tropical flavors with this Guava Chutney, a delightful South Indian-inspired condiment that perfectly balances tanginess, sweetness, and a gentle spice. Made with semi-ripe guavas and freshly grated coconut, this relish is a vibrant addition to any breakfast spread, bringing a unique twist to traditional accompaniments.
Pin This chutney is more than just a dip; it is a celebration of seasonal produce. The creaminess of the coconut and the aromatic tempering of mustard seeds and curry leaves elevate the humble guava into a gourmet relish that is as pleasing to the eye as it is to the palate.
Ingredients
- 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
- ½ teaspoon salt (or to taste)
- 1 teaspoon jaggery or brown sugar
- 1 tablespoon lemon juice
- 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
- Blend the Base
- In a blender, combine the chopped guavas, grated coconut, green chilies, ginger, coriander, salt, jaggery, and lemon juice. Blend with 2–3 tablespoons of water until smooth. You can adjust the consistency by adding a little more water if needed.
- Transfer
- Once blended to your desired texture, transfer the chutney to a clean serving bowl.
- Heat the Oil
- For the tempering, heat the coconut oil in a small frying pan over medium heat. Add the mustard seeds and wait for them to start spluttering.
- Sauté Aromatics
- Add the urad dal, dried red chili, curry leaves, and a pinch of asafoetida. Sauté the mixture until the urad dal turns a light golden brown.
- Combine and Serve
- Pour the hot tempering immediately over the blended chutney. Mix well to incorporate the flavors and serve fresh.
Zusatztipps für die Zubereitung
To achieve the perfect balance, ensure you use semi-ripe guavas; they provide the ideal texture and sweetness. You can easily adjust the number of green chilies to match your preferred heat level, making it as mild or as spicy as you like.
Varianten und Anpassungen
For a non-vegan version, jaggery can be substituted with honey. If you prefer a sharper, more acidic finish, feel free to stir in an extra splash of lemon juice after blending. If you are following a strict gluten-free diet, ensure your asafoetida is a gluten-free variety, as some commercial brands contain wheat starch.
Serviervorschläge
This Guava Chutney is the perfect partner for classic South Indian staples such as idli, dosa, and vada. Beyond traditional pairings, it also works wonderfully as a vibrant sandwich spread or a tangy accompaniment to savory snacks.
Pin With its beautiful golden hue and complex flavor profile, this Guava Chutney is sure to become a favorite in your kitchen. It’s a simple yet sophisticated way to enjoy the nutritional benefits of guava while adding a gourmet touch to your daily meals.
Recipe Questions
- → What does guava chutney taste like?
Guava chutney offers a delightful balance of tangy, sweet, and mildly spiced flavors. The semi-ripe guavas provide natural tartness, while jaggery adds subtle sweetness. Fresh coconut brings creaminess, green chilies offer gentle heat, and the tempering infuses aromatic South Indian flavors.
- → Can I use ripe guavas instead of semi-ripe?
Yes, you can use ripe guavas, though the flavor profile will change. Ripe guavas make the chutney sweeter and less tangy. If using fully ripe guavas, reduce the jaggery slightly and add more lemon juice to maintain the tangy balance that makes this condiment so versatile.
- → How long does guava chutney stay fresh?
When stored in an airtight container in the refrigerator, guava chutney stays fresh for 4-5 days. The tempering helps preserve it naturally. For longer storage, you can freeze portions in ice cube trays and thaw as needed. Always use a clean spoon to serve.
- → Is tempering necessary for guava chutney?
While tempering isn't strictly necessary, it transforms the chutney by adding layers of aromatic flavor. The mustard seeds, curry leaves, and roasted urad dal create an authentic South Indian taste profile. Without tempering, the chutney remains delicious but lacks the traditional finishing touch.
- → What dishes pair best with guava chutney?
This guava chutney shines with South Indian breakfast staples like idli, dosa, vada, and uttapam. It also works wonderfully as a spread for sandwiches, wraps, or burgers. Try it with grilled vegetables, roasted potatoes, or even as a dip for snacks like samosas and pakoras.
- → Can I make guava chutney without coconut?
Yes, you can substitute coconut with roasted peanuts or cashews for creaminess and body. Alternatively, increase the guava quantity slightly and add a tablespoon of sesame seeds or til for texture. The flavor will differ from the traditional version but still result in a tasty condiment.