In winters the one fruit I thoroughly enjoy eating is Guava also known as ‘Amrood’ or ‘Bihee’ in Hindi. Such is the fruits health benefits that in Indian subcontinent it is usually said that “a few guavas in the season can keep the doctor away for the whole year”.
Guava can be enjoyed in a variety of ways from eating it raw, making its sabzi or as jams and jellies. Through this post I will be sharing the chutney version of the humble guava. This Guava chutney is sweet as well as tangy and has a nice smooth and velvety green texture to it. This chutney is a no onion-garlic chutney and can be consumed even during fastings.
This chutney goes very well with aloo paratha or mooli paratha or as a dip for samosa or potato fries.
Ingredients required for Guava Chutney:
Guava – 1 big (semi-ripe) (chopped)
Coriander leaves – 1 cup
Ginger – 1 inch piece
Green chillies – 3-4
Sugar – 1-2 tsp
Salt – 1 tsp
How to make Guava Chutney:
- De- seed the guava and roughly chop them. Avoid taking too raw or ripe ones.
- In a grinder add the chopped guava and all other ingredients.
- Grind to a smooth thick paste without adding water.
- Your Guava (Amrood) Chutney is ready. Serve it along with parathas, chat, samosa etc.