Guava Chutney (Amrood Ki Chutney) is a delicious Indian accompaniment made using fresh guava, cilantro, and a few other ingredients. Serve it with any Indian meal (vegan, gluten-free).
Here are some more chutney recipes that you may like – Mint Coconut Chutney, Sweet Tomato Chutney, Cilantro Mint Chutney, Dahi Chutney, and Garlic Chutney.
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About Guava Chutney (Amrood Ki Chutney)
Guava Chutney (Amrood Ki Chutney) is a spicy, tangy, and slightly pungent Indian accompaniment made using fresh guava, cilantro, and a few other simple ingredients.
It is a winter specialty in India when fresh crispy guavas are available in abundance.
This chutney is loaded with fibers and is rich in antioxidants.
Serve it with any Indian meal or with appetizers and take their taste to next level.
Ingredients
Guava – Use just ripened guavas for this chutney. The slightly sour taste of these guavas adds a nice tangy taste to the chutney. Refrain from using over-ripe sweet guavas.
Cilantro (Fresh Coriander Leaves)– Adds a nice green color along with a refreshing taste.
Others – You will also need fresh ginger, green chilies, black salt, cumin powder, and freshly squeezed lime juice.
Adjust the green chilies as per your taste.
You can also add in some fresh coconut to make a variation of this chutney. Garlic greens or onion greens are also a great addition to this chutney.
How To Make Guava Chutney
Preparation
Rinse 9 oz (250 g) of guavas and wipe them with a kitchen towel.
Cut the guavas into small pieces. Remove the large seeds if there are any. You can keep the small seeds. There is no need to peel the skin.
Rinse cilantro well with water to remove any dirt. Drain well.
Roughly chop ginger and green chilies.
Juice lime and gather the remaining ingredients.
Make The Chutney
Add
- 250 g chopped guavas
- ½ cup cilantro (tightly packed)
- 1 teaspoon roughly chopped ginger
- 1 teaspoon roughly chopped green chilies (or to taste)
- ½ teaspoon black salt
- ½ teaspoon cumin powder
- 2 teaspoon freshly squeezed lime juice
- 2-3 tablespoon cold water
to a blender.
Blend until smooth. Scrape the sides a few times while blending.
Check for salt and lime juice and add more if needed.
Transfer the chutney to the serving bowl. Serve at room temperature or chilled.
Serving Suggestions
Serve amrood chutney on the side with your everyday Indian meals or with breakfast recipes such as idli, uttapam, appe, etc.
It can also be used as a spread in sandwiches and rolls.
You can add it to your buddha bowls as well.
Storage Suggestions
This chutney will easily last for 4-5 days stored in an air-tight container. Use a clean and dry spoon for every use, it will ensure that the chutney lasts longer.
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Recipe Card
Guava Chutney Recipe (Amrood Ki Chutney)
Equipment
Ingredients
- 9 ounce guava (250 g, use crunchy fresh guava instead of very ripe ones)
- ½ cup cilantro (fresh coriander leaves) (rinsed, tightly packed)
- 1 teaspoon roughly chopped ginger
- 1 teaspoon roughly chopped green chilies (or to taste)
- ½ teaspoon black salt (or to taste)
- ½ teaspoon cumin powder
- 2 teaspoons freshly squeezed lime juice
Instructions
- Rinse the guavas and wipe them with a kitchen towel.
- Cut the guavas into small pieces. Remove the large seeds if there are any. You can keep the small seeds. There is no need to peel the skin.
- Add guava, cilantro, ginger, green chilies, black salt, cumin powder, lime juice, and 2-3 tablespoons of cold water to a blender.
- Blend until smooth. Scrape the sides a few times while blending.
- Check for salt and lime juice and add more if needed.
- Transfer the chutney to the serving bowl. Serve at room temperature or chilled.
Viniscookbook
Just love this guava chutney dip. sweet, salty and a bit of spicy. Its just perfect in taste. Thanks so much for sharing this recipe.
Neha Mathur
Thnx
Rhea
This surely sounds interesting…
My question is what can this be accompanied with?? Idli/dosa ???
Neha Mathur
Anything that you like. Idli, Dosa or Dal Chawal, Chapati etc