Guava chutney Spicy dip recipe.

Guava chutney is a traditional side dish from South India. Guava chutney is usually made from a combination of ripe guavas, urad dal, peanuts, chilies, cumin seeds, lemon juice, ginger, garlic, coriander leaves, curry leaves, and salt. All these ingredients are finely ground in a grinder. The chutney is tempered with lemon juice, urad dal, and curry leaves to give it a sour taste.

Guava chutney can be served with Idli, Dosa, Pongal, Uttapam, or any appetizer. The taste of raw guava chutney is somewhat similar to that of coconut chutney. Being an unripe green guava, it has a smooth and velvety green texture. You can taste each ingredient independently. When you taste it, first you get the taste of guava, then roasted garlic and chili, and finally the sour taste of lemon with curry leaves, cumin, and salt as a tempering.


Main ingredients to make sweet and sour guava chutney:

Guava: You can use any variety of guava: white guava, pink guava, or red guava. Most of the recipes use ripe guavas, but I will use underripe white guavas here.

Peanuts: Peanuts enhance the taste of the chutney. Lightly roast the peanuts and add them to the chutney after making a paste.

Urad dal: Make a paste by roasting urad dal. You can also use it for tempering after roasting urad dal.

Garlic and Ginger Paste: Garlic and Ginger Paste You can also use chopped garlic and ginger.

Dry spices: dry red chilies, cloves, cumin seeds, and curry leaves are among the dry spices.

How to make Guava chutney?

  • To make guava chutney, wash and chop guavas. In a mixer jar, add chopped guava, walnut kernels, peanuts, green chillies, garlic, ginger, finely chopped coriander leaves, lemon juice, and salt, and make a smooth paste.
  • For tempering, heat oil in a pan on medium heat and add mustard seeds and curry leaves. Fry them till they crackle. Pour the tempering into the chutney.
  • Add more green chilies according to your taste while making the paste to make the chutney taste better. If you want, you can also remove the chili. I use dried red chillies for tempering.

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