Zapisz Bring a burst of tropical flavor to your table with this vibrant Guava Chutney. This tangy, sweet, and mildly spiced relish is made from semi-ripe guavas and serves as a refreshing change from traditional coconut chutneys, bringing a unique fruity flair to your South Indian meal routine.
Zapisz In many Indian households, chutneys are the soul of breakfast. This guava version stands out by utilizing the natural sweetness of the fruit, creating a thick and satisfying consistency that pairs beautifully with soft idlis and crispy dosas. It is a testament to the versatility of tropical fruits in savory cooking.
Ingredients
- Produce: 2 semi-ripe guavas, chopped (about 1½ cups), ¼ cup fresh grated coconut, 1–2 green chilies, chopped, 1-inch piece ginger, peeled and chopped, 2 tablespoons fresh coriander leaves, chopped
- Seasoning: ½ teaspoon salt (or to taste), 1 teaspoon jaggery or brown sugar, 1 tablespoon lemon juice
- Tempering: 1 tablespoon coconut oil, ½ teaspoon mustard seeds, ½ teaspoon urad dal (split black gram), 1 dried red chili, 6–8 curry leaves, a pinch of asafoetida (hing, optional)
Instructions
- Step 1
- In a blender, combine guavas, coconut, green chilies, ginger, coriander, salt, jaggery, and lemon juice. Blend with 2–3 tablespoons water until smooth. Adjust consistency with more water if needed.
- Step 2
- Transfer the chutney to a serving bowl.
- Step 3
- For tempering, heat coconut oil in a small pan over medium heat. Add mustard seeds and let them splutter.
- Step 4
- Add urad dal, dried red chili, curry leaves, and asafoetida. Sauté until the dal turns golden.
- Step 5
- Pour the tempering over the chutney. Mix well and serve.
Zusatztipps für die Zubereitung
Use semi-ripe guavas for the best results; they provide a firm texture and a subtle sweetness that balances the spices perfectly. Make sure to remove any large, hard seeds if the guava is more mature to ensure a smooth blend. Nutritional information per serving includes approximately 55 calories and 2.5g of fat.
Varianten und Anpassungen
To customize the heat, adjust the number of green chilies to your preference. For a non-vegan version, honey can be used as a substitute for jaggery. If you enjoy an extra punch of acidity, stir in a little more lemon juice after the blending process is complete.
Serviervorschläge
This versatile condiment is traditionally served with idli, dosa, or vada. However, its sweet and savory profile also makes it an excellent spread for sandwiches or a unique dip for crispy snacks like pakoras and bhajiyas.
Zapisz Quick to make and full of vibrant flavors, this Guava Chutney is a fantastic addition to your culinary repertoire. It stores well in the refrigerator for a couple of days, making it a convenient and healthy companion for your favorite Indian dishes.
Najczęściej zadawane pytania dotyczące przepisów
- → Jakie odmiany guawy nadają się najlepiej?
Najlepsze są półdojrzałe owoce - jeszcze twarde, ale już lekko żółtawe. Z overly ripe guava chutney będzie zbyt słodki i mało wyrazisty.
- → Czy mogę przechowywać powidła?
Tak, przechowuj w lodówce w szczelnym pojemniku do 4-5 dni. Przed podaniem wymieszaj, ponieważ olej może się wytrącić na wierzch.
- → Co mogę użyć zamiast oleju kokosowego?
Olej rzepakowy lub słonecznikowy działają dobrze, though coconut oil adds authentic flavor. Unikaj oliwy z oliwek - jej smak będzie dominować.
- → Jak mogę zmienić poziom ostrości?
Użyj 1 papryczki dla łagodniejszej wersji lub 2-3 dla pikantniejszej. Usuń nasiona z papryczek jeśli wolisz mniej ostre.
- → Do czego jeszcze mogę podawać te powidła?
Pasują do curry, jako dip warzywny, dodatek do ryżu, lub pasta do wraps. Świetnie komponują się z serem i krakersami.