Guava Chutney | Guava Pachadi | Jamakaya pachadi
Jamakaya pachadi This chutney is made by grinding raw guavas with roasted green chilies, peanuts, salt, and tamarind into a coarse paste, followed by a tempering. Guava chutney has recently become quite popular at Telugu weddings.
Tangy and spicy, this chutney combines the unique flavor of guavas with the sourness of tamarind, offering a delightful balance of six tastes (shadrasas). In a way, it is similar to coconut chutney in texture. Enjoy it with hot rice and ghee for an incredibly flavorful experience.
Pickle made with these chopped green guavas are wonderful with curd. I will say it another time.
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Tips
Guavas:
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Use raw guavas with firm, white flesh for this chutney. Ripe guavas will not work.
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Ensure all seeds are removed from the guavas, as they won’t grind well and can disrupt the texture.
Guava Chutney | Guava Pachadi | Jamakaya pachadi - Recipe Video
Guava Chutney | Guava Pachadi | Jamakaya pachadi
Prep Time 1 min- Cook Time 5 mins
- Total Time 6 mins
Servings 8
Ingredients
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For the Chutney:
- ½ kg Raw guavas
- 2 tbsp Peanuts
- 12-15 Green chillies
- Tamarind (a small gooseberry sized piece)
- Salt (to taste)
- Coriander leaves (a small handful)
- 2 tbsp Oil
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For the Tempering:
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Bengal gram (chana dal)
- 1 Dry red chilli
- 1 tsp Black gram (urad dal)
- 6-7 cloves Crushed garlic
- 2 pinches Asafoetida
- Turmeric powder (a pinch)
- Salt (to taste)
Instructions
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Prepare the Guavas:
Remove the seeds from the raw guavas and cut them into small pieces.
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Roast the ingredients:
Heat oil in a pan, add peanuts, and roast until they crackle. Then, add the green chillies and saute until they soften.
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Grind the Mixture:
Grind the roasted peanuts, chilies, and soaked tamarind into a smooth paste. Then, add the guava pieces and coriander leaves and grind them into a coarse paste.
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Prepare the Tempering:
Heat oil in a pan, add mustard seeds, and let them splutter. Add chana dal, urad dal, and the dry red chilli, and saute until golden. Add crushed garlic, asafoetida, and turmeric powder, and mix.
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Combine:
Add the ground chutney to the tempering, mix well, and cook for a minute. Remove from heat.
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Serve:
Serve the guava chutney with hot rice and ghee for a delicious meal.
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