South Indian-Style Guava Chutney

Chutneys hold a special place in South Indian cuisine, adding depth, flavor, and aroma to everyday meals. Traditionally prepared with ingredients like coconut, curry leaves, and tempered spices, these chutneys have the ability to transform even the simplest dishes into something extraordinary. This South Indian-style Guava Chutney offers a delightful twist on the classic, combining the sweet-tart flavor of guava with the creamy texture of coconut and the warmth of aromatic spices. Whether paired with idli, dosa, or steamed rice, it brings a unique South Indian touch to the table. Made with simple pantry ingredients yet rich in flavor, this chutney delivers a delicious, restaurant-style experience right at home.

Ingredients

For the Chutney

• 2 medium guavas, finely chopped

• ½ cup grated coconut

• 2–3 green chillies

• ½ inch ginger

• 2 tbsp roasted chana dal (Bengal gram)

• 1 tsp tamarind paste

• Salt, to taste

• 1 tsp sugar

• Water, as required

  
  

For the Tempering

• ½ tsp mustard seeds

• 1–2 dried red chillies

• 8–10 curry leaves

• 1 tsp urad dal (split black gram)

• 1 tbsp Shalimar's Sunflower Oil

  
  

Method

Wash the guavas thoroughly and cut them into small pieces. If the seeds are particularly hard, you may remove them before chopping.

In a blender, combine the chopped guava, grated coconut, green chillies, ginger, roasted chana dal, tamarind paste, salt, and sugar. Add a little water and blend into a smooth, creamy chutney.

For the tempering, heat Shalimar's Sunflower Oil in a small pan. Add the mustard seeds and allow them to crackle. Once they begin to splutter, add the urad dal, dried red chillies, and curry leaves. Sauté for a few seconds until the dal turns lightly golden and the spices become aromatic.

Pour the tempering over the prepared chutney and mix well.

Serve this flavorful South Indian-style Guava Chutney with idli, dosa, steamed rice, or even flatbreads for a delicious twist on a classic accompaniment.