Guava Tangy Sweet Relish (Printable Version)

Tangy and mildly spiced guava relish with coconut and spices for versatile South Indian pairings.

# 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 (hing, optional)

# How to Make It:

01 - In a blender, combine chopped guavas, grated coconut, green chilies, ginger, coriander leaves, salt, jaggery, and lemon juice. Blend with 2 to 3 tablespoons water until smooth. Adjust consistency by adding more 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 completely.
05 - Add urad dal, dried red chili, curry leaves, and asafoetida to the pan. Sauté until the urad dal turns golden brown, approximately 30 to 45 seconds.
06 - Pour the hot tempering over the prepared chutney and mix thoroughly. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than you can set a table, yet tastes like it simmered all morning.
  • The tempering adds a whisper of smoke and crackle that transforms plain guava paste into something unexpectedly addictive.
  • This chutney works as a humble sidekick to idli and dosa, but also sneaks beautifully onto sandwiches and rice bowls.
02 -
  • Semi-ripe guavas are non-negotiable here—fully ripe ones will turn your chutney into sweet jam, and unripe ones stay hard and grainy no matter how long you blend.
  • The tempering isn't decoration; it's essential. That sizzle of hot oil and spices touching the cool chutney is what separates this from tasting like blended fruit on a plate.
  • If your chutney tastes flat after blending but before tempering, resist the urge to add more ingredients—wait until after the tempering is mixed in, because the seeds and oil wake everything up.
03 -
  • Make a double batch and freeze half in ice cube trays; thaw and temper fresh when you need it, and you'll have homemade chutney whenever idlis call for it.
  • If your chutney separates slightly after a day, it's normal—just stir it back together before serving, or whisk in a tiny splash of lemon juice to restore cohesion.
Return