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Tangy Guava Chutney Recipe

Guava chutney

Guava chutney

How to Make Chutney

The winter season in India signals the arrival of fresh guava flooding the market. At this time of year, guava is cheaper and more widely available than some other well-known fruits, such as apples and pears.

Since guava is so ordinary and plain looking, most people are unaware of the immense health benefits it offers.

You might have consumed guava only as a fruit, but it is also delicious when incorporated into other dishes, including cookies, chutney, cheese, curry, salad, halwa, thandai, and more. Wintertime, therefore, is the right time to consume as much of this fruit as you can.

Today, we are going to prepare guava chutney, which you can serve as a dip, as a spread with flatbread, or as an accompaniment with any Indian sabzi or curry. Do try it and share your feedback.

Cook Time

Prep timeCook timeReady inYields

15 min

5 min

20 min

Numerous servings


  • 2 ripe amrood (guava) or about 350 grams, choose guavas that are neither underripe nor overripe
  • 1/2 cup fresh hara dhania (cilantro), chopped
  • 1 inch ginger, peeled and chopped
  • 1 lemon, juiced
  • 1 green chilli, chopped
  • 1/2 tsp sendha namak (rock salt)
  • 1/2 tsp table salt
  • 1/4 tsp red chilli flakes
  • 1/4 tsp heeng (asafoetida powder)
  • 1/4 tsp pudina (mint powder) or 12-15 fresh mint leaves
  • 1/4 tsp kali mirch (black pepper powder)
  • 1 tsp roasted jeera (cumin seed powder)
  • 1/4 cup water, or as needed


  1. Slice the guavas and remove the seeds. Chop the flesh into small pieces. Transfer to a grinder jar.
  2. Add in all the spices, lemon juice, and water. Close the lid. Grind to a smooth puree.
  3. Guava chutney is ready. Transfer to a jar and store in the fridge.

© 2021 Rajan Singh Jolly