Guava Chutney (Printable Version)

Tangy, sweet guava relish with coconut and aromatic tempering. Ideal accompaniment for idli, dosa, or vada.

# What You 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, 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 - 6-8 curry leaves
14 - A pinch of asafoetida (hing), optional

# How to Make It:

01 - In a blender, combine chopped guavas, grated coconut, green chilies, ginger, coriander, salt, jaggery, and lemon juice. Blend with 2-3 tablespoons water until smooth. Adjust consistency with additional water as needed.
02 - Pour the blended chutney into a serving bowl.
03 - Heat coconut oil in a small pan over medium heat until shimmering.
04 - Add mustard seeds to the hot oil and allow them to splutter and pop completely.
05 - Add urad dal, dried red chili, curry leaves, and asafoetida to the pan. Sauté until the dal turns golden brown, approximately 30-45 seconds.
06 - Pour the hot tempering over the chutney. Mix thoroughly and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than you'd think, making weeknight South Indian dinners feel effortless and homemade.
  • The bright tartness and subtle spice make it addictive with anything from crispy dosas to simple toast.
02 -
  • Under-tempering the spices is the biggest mistake people make—wait until the mustard seeds finish popping and the dal is truly golden, not just light brown, or you'll miss the depth.
  • The chutney will taste different warm and cold, so always adjust seasoning after tempering and let it cool slightly before deciding if it needs more lemon or salt.
03 -
  • Toast your mustard seeds and urad dal in the oil for an extra three to five seconds before adding the rest—this deepens their flavor in a way that feels almost decadent.
  • If you can't find urad dal, yellow split peas work in a pinch and provide the same textural contrast and subtle nuttiness.
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