Guava Chutney (Amrood / Jamfal Chutney)
Firm winter guava blended with cilantro, mint, green chili, ginger, and kala namak into a no-cook amrood chutney for pakora and paratha.
Equipment
- Blender or small mixer jar
Ingredients
For the chutney
- 2 medium firm guavas about 250 g chopped, cores scooped
- 1/2 cup cilantro leaves and tender stems packed
- 1/4 cup mint leaves optional
- 1 green chili stem removed
- 1 inch ginger peeled and sliced
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon kala namak (black salt)
- 1/2 teaspoon salt or to taste
- 2 teaspoons lemon juice
- 1 teaspoon jaggery only if the fruit is very tart
- 2-3 tablespoons cold water
Instructions
Prep the guava
- Wash the guavas. Trim the stem and blossom ends. Cut into chunks and scoop out the hard white core and large seeds. Keep the skin.
Blend the chutney
- Add guava, cilantro, mint if using, green chili, ginger, roasted cumin, kala namak, salt, and lemon juice to the blender. Do not add all the water yet.
- Pulse 8 to 10 times until the fruit breaks down. Scrape the sides.
- Add 2 tablespoons cold water. Blend to a thick, spoonable paste. Add the last tablespoon only if the blades stall. Taste. Add a pinch of salt, a few drops of lemon, or the jaggery if the fruit is sharply tart.
Notes
Use firm fruit. Soft guava makes a sweet puree, not a chutney.
Grind thick. Extra water turns this into a drink.
Skip mint if you want the guava louder. Skip nothing else except the jaggery.
Store in an airtight container in the refrigerator for up to 2 days. Press a piece of parchment or a thin film of lemon juice on the surface. It browns like guacamole.
Freeze in a small jar or ice cube tray up to 1 month. Thaw in the fridge and stir. I prefer it the day I blend it.
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