# What You Need:
→ Produce
01 - 2 semi-ripe guavas, chopped (about 1½ cups)
02 - ¼ cup fresh grated coconut
03 - 1–2 green chilies, chopped
04 - 1-inch piece ginger, peeled and chopped
05 - 2 tablespoons fresh coriander leaves, chopped
→ Seasoning
06 - ½ teaspoon salt (or to taste)
07 - 1 teaspoon jaggery or brown sugar
08 - 1 tablespoon lemon juice
→ Tempering
09 - 1 tablespoon coconut oil
10 - ½ teaspoon mustard seeds
11 - ½ teaspoon urad dal (split black gram)
12 - 1 dried red chili
13 - 6–8 curry leaves
14 - A pinch of asafoetida (hing, optional)
# How-To:
01 - Combine guavas, coconut, green chilies, ginger, coriander, salt, jaggery, and lemon juice in a blender. Add 2–3 tablespoons water and blend until smooth. Adjust consistency with additional water if needed for desired texture.
02 - Pour the blended chutney into a serving bowl and set aside while preparing the tempering.
03 - Heat coconut oil in a small pan over medium heat. Add mustard seeds and allow them to splutter. Add urad dal, dried red chili, curry leaves, and asafoetida. Sauté until the dal turns golden brown and fragrant.
04 - Pour the hot tempering over the chutney. Mix thoroughly to incorporate the flavors. Serve immediately with idli, dosa, vada, or use as a sandwich spread.
