Guava Chutney (Amrood Ki Chutney)

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).

Jump to:

• About Guava Chutney (Amrood Ki Chutney)
• Ingredients
• How To Make Guava Chutney
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

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 the next level.

This recipe is vegan and gluten-free. You can easily double or triple it too.

Here are some more chutney recipes that you may like

• Mint Coconut Chutney
• Sweet Tomato Chutney
• Cilantro Mint Chutney
• Dahi Chutney
• Garlic Chutney
• Tomato Pachadi

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

• 9 oz (250 g) chopped guavas
• ½ cup cilantro (tightly packed, rinsed)
• 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 of the blender 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.

You Might Also Like

Recipe Card