Amrood (Guava ) Chutney

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Sometimes you just need that smack of flavours, punch or colour to make the whole creation worth it. That is all that the humble chutney has done for years, quietly from the sideline. These are an integral part of our cuisine for ages. Our thalis do not complete without lip-smacking chutneys or relish. Chutneys can be prepared with veggies, herbs and fruits as well. Here is the recipe of Amrood (guava)  chutney to set the mood of your meal
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Amrood/Guava Chutney
Though the methods to make guava chutney are numerous, I have made a cooked version out of this wonderful fruit. I gave it a south Indian tadka which has made it more relishable. This is not a mushy or finely blended chutney but has a texture and little bite there. This is sweet and a little tangy as I finished this with lime juice. Semi-ripe Indian guavas or Thai variety (if available) is ideal to take as they have fewer seeds
Preparation time – 10 minutes
Cooking time – 20 minutes
Type – side dish
Cuisine – Indian
INGREDIENTS -:
Semi-ripe  Amrood or guavas  – 2 medium-sized or 200 gms
Gur or jaggery – 100 gms or tastewise
Whole red chillies and a few curry leaves – 2-3 nos
Mustard seeds, fennel seeds, methi /fenugreek and cumin seeds – 1 tsp each
Salt and red chilly powder – 1 tsp each
Mustard oil – 1 tbsp
Juice of 1 lemon

METHOD -:
1-  First, of all remove the core of the guava to avoid seeds
Chop them into fine cubes. Seeds are necessary to remove
As they feel hard to chew
2-  Heat oil to the smoking point and switch off the flame for a while to cool down the oil. Switch on the flame again and add whole red chillies, mustard, cumin, methi seeds, curry leaves and fennel seeds. Stir them to cook in oil
3-  Add chopped guavas and stir well.
4-  Cook guavas covering with the lid until they become soft. Add red chilly powder, salt and gur/jaggery
5-  Allow the gur/jaggery to melt completely. Next mash guavas with a masher to incorporate everything well

6-  No need to make the paste but a texture and bite should be there. Switch off the gas and let it cool a little. Add the juice of 1 lime and stir well. Lipsmacking sweet-sour amrood chutney is ready to relish

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