Amrood ki chutney, also known as Guava Chutney, is a tangy and sweet condiment that pairs well with various snacks and dishes. Here’s a detailed recipe to make this delightful chutney:
Ingredients:
- 2 cups ripe guava, peeled, seeded, and diced
- 1/2 cup jaggery (or brown sugar), grated
- 1 tablespoon oil (preferably mustard oil)
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing)
- 2-3 dried red chilies
- 1-inch piece of ginger, grated or finely chopped
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon black salt
- Salt to taste
- Water as needed
- Fresh coriander leaves for garnish (optional)
Instructions:
- Heat oil in a pan on medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds, asafoetida, dried red chilies, and grated ginger. Sauté for a minute until fragrant.
- Add diced guava pieces to the pan. Stir and cook for a few minutes until the guava starts to soften.
- Add grated jaggery (or brown sugar) to the pan. Mix well and cook until the jaggery melts and combines with the guava.
- Add red chili powder, roasted cumin powder, black salt, and regular salt to the mixture. Mix thoroughly.
- Add a little water (as needed) to create a semi-thick consistency. Simmer the chutney for 8-10 minutes on low heat until the guava is completely softened and the mixture thickens.
- Mash the softened guava pieces slightly using the back of a spoon or a masher to achieve a smoother texture if desired.
- Adjust the seasoning according to taste preferences.
- Remove from heat and let the chutney cool down to room temperature.
- Garnish with fresh coriander leaves if desired.
Serving:
Serve the Amrood ki Chutney as a condiment with snacks like samosas, pakoras, or as an accompaniment with meals. This tangy-sweet chutney adds a burst of flavor to various dishes and snacks!
