Guava Leaf Chutney
This Guava Leaf Chutney is a spin on the coconut chutney in my wish to use more and more stuff growing in my garden. It's subtle & absolutely delicious.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Appetizer, Breakfast
Cuisine Indian, south indian
Servings 4 people
Calories 59 kcal
- 1/4 cup Guava Leaf tightly packed
- 1/2 cup Coconut grated
- 5 Curry Leaves
- 1/4 tsp Urad Dal
- 1/4 tsp Channa Dal
- 1/2 tsp Tamarind pulp
- 1/2 tsp Ginger
- 1/ tsp Jaggery
- 3 Green Chilli
- 1 tsp Coconut Oil
Firstly, wash the guava leaves and make sure to use tender leaves only.
Tear the leaves getting rid of the midrib.
Heat a pan with a tsp of oil and lightly saute the leaves, just until pale green.
Temper curry leaves, urad dal, chana dal.
Add everything to a blender with a little bit of water and blitz to a chutney consistency.
You can add the tempering on top of the chutney or blend it with everything else.
Check for seasoning as always and balance.
Sodium: 115mgCalcium: 5mgVitamin C: 29mgVitamin A: 47IUSugar: 2gFiber: 2gPotassium: 36mgCalories: 59kcalSaturated Fat: 4gFat: 5gProtein: 1gCarbohydrates: 5gIron: 1mg
Keyword chutneys, dips, root to tip, zero waste cooking