Tangy Sweet Guava Chutney (Printable)

Tangy semi-ripe guava blend with coconut and aromatic tempering for South Indian breakfast

# Ingredient List:

→ 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

# Directions:

01 - In a blender, combine 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 frying pan over medium heat until shimmering.
04 - Add mustard seeds to the heated oil and allow them to splutter for approximately 30 seconds.
05 - 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.
06 - Pour the tempering mixture over the chutney. Mix thoroughly and serve immediately.

# Expert Tips:

01 -
  • It's ready in twenty minutes, which means you can make it while your dosa batter is resting.
  • The tempering trick transforms simple blended fruit into something that tastes like it came from a professional kitchen.
  • One batch lasts through several meals and actually tastes better the next day as the flavors settle.
02 -
  • Don't skip the tempering—it's not just decoration; those fried spices are what transform this from good to unforgettable.
  • If your chutney seems too thick after blending, add water a tablespoon at a time rather than all at once, or you'll end up with something more like a smoothie.
03 -
  • Buy your mustard seeds and urad dal from an Indian grocery store where they're fresher and more affordable than mainstream supermarkets.
  • If the tempering oil is too hot when you pour it, it can splatter—tilt the bowl slightly and pour slowly down the side to avoid burns.
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