Tangy Sweet Guava Chutney (Print View)

Tangy sweet guava relish with coconut tempering, ideal for South Indian breakfast staples.

# Components:

→ Produce

01 - 2 semi-ripe guavas, chopped (about 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)

# Preparation Steps:

01 - Combine guavas, coconut, green chilies, ginger, coriander, salt, jaggery, and lemon juice in a blender. Add 2 to 3 tablespoons water and blend 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. Add urad dal, dried red chili, curry leaves, and asafoetida. Sauté until the dal turns golden, approximately 1 to 2 minutes.
05 - Pour the tempering over the chutney and mix thoroughly. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, making it perfect for those mornings when you're craving fresh, homemade taste without the fuss.
  • The bright, tangy flavor cuts through rich breakfasts like dosa and idli, waking up your palate with every bite.
  • It's naturally vegan and gluten-free, so you can serve it with confidence to anyone at your table.
02 -
  • Don't skip the tempering step—it's not an afterthought, it's where the magic happens and the chutney transforms from good to unforgettable.
  • If your chutney is too thick, thin it with water a tablespoon at a time; if it's too thin, it'll taste watery rather than lush.
03 -
  • Blend the chutney base the night before if you're short on time in the morning—just do the tempering fresh to keep those spices aromatic and crackling.
  • If you can't find urad dal, you can skip it or substitute with a small amount of yellow split peas, though the traditional flavor will shift slightly.
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