Winters always mean one thing —guavas everywhere. While we usually make the same coriander or mint chutney, this guava chutney is one of those recipes my sister makes when she wants something a little different, without any extra effort.
This no-cook Indian chutney is made with ripe yet firm guavas, coriander leaves, green chillies, and everyday spices. It’s sweet, tangy, and mildly spicy, and comes together in just a few minutes—no cooking, no tempering, and no...
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Wash the guavas, chop them into pieces, and remove any large, hard seeds if present. Soft seeds are fine to blend.
Add the chopped guavas, coriander leaves, green chillies, ginger, garlic, and a little water to a blender.
Grind to a smooth, thick paste, adding water gradually as needed.
Transfer the chutney to a bowl.
Add red chilli powder, cumin powder, chaat masala, sugar, black salt, salt, and lemon juice.
Mix well, taste, and adjust seasoning as required.
Serve fresh with samosas, pakoras, aloo tikki, parathas, sandwiches, wraps, or as a tangy accompaniment to chaat.
Adjust green chillies and lemon juice to taste—guavas can vary in sweetness and tang.
Add sugar only if needed, depending on how sweet the guavas are.
Use minimal water while blending to keep the chutney thick and flavourful.
Can I use overripe guavas for this chutney?
It's best to use ripe but firm guavas for this recipe, as overripe guavas may make the chutney too mushy and affect the texture.
Can I skip garlic in the recipe?
Yes, garlic is optional and can be skipped.
How long can I store this chutney?
This chutney is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
What can I pair this chutney with?
This chutney pairs well with samosas, pakoras, aloo tikki, parathas, sandwiches, wraps, or as an accompaniment to chaat.
Can I make this chutney spicier?
Yes, you can increase the quantity of green chillies or add more red chilli powder to make it spicier.
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