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Guava Leaf Chutney

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 mins
Cook Time 10 mins
Course Appetizer, Breakfast
Cuisine Indian, south indian
Servings 4 people
Calories 59 kcal


  • Mixer
  • Kadhai


  • 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
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