Tangy Guava Chutney (Printable)

Tangy semi-ripe guava relish with coconut, green chilies, and aromatic tempering. Ideal South Indian accompaniment.

# What You'll Need:

→ 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 fresh 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, optional

# How to Make It:

01 - Combine chopped guavas, grated coconut, green chilies, ginger, coriander, salt, jaggery, and lemon juice in a blender. Add 2 to 3 tablespoons water and blend until smooth consistency is achieved. Adjust water quantity as needed for desired texture.
02 - Pour the blended chutney mixture into 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 hot oil and allow them to splutter and crackle for approximately 30 seconds.
05 - Add urad dal, dried red chili, curry leaves, and asafoetida to the pan. Sauté for 1 to 2 minutes until the dal achieves a golden color.
06 - Pour the entire tempering mixture over the reserved chutney base. Stir thoroughly to incorporate all flavors. Serve immediately.

# Expert Hints:

01 -
  • Ready in 20 minutes but tastes like you spent all morning making it.
  • One batch feeds a crowd and works with anything from crispy dosa to leftover rotis.
  • The tempering transforms raw ingredients into something that feels like real cooking, even if you've never made chutney before.
02 -
  • Don't skip the tempering step even if it seems like extra work; the fried spices transform this from good to unforgettable.
  • If your guavas are too soft, the chutney becomes watery and loses structure; semi-ripe is non-negotiable.
  • The best moment to taste and adjust is right after blending, before tempering, so you catch any imbalances in the base.
03 -
  • Toast the urad dal separately in a dry pan first if you want extra crunch and control over the color without risk of burning other spices.
  • If you don't have jaggery, brown sugar works just as well, but add it to the blender so it dissolves fully rather than leaving grainy bits.
  • Keep your blender jar at room temperature before blending; cold glass can sometimes splatter when hot spices are added later.
Go Back