Again a chutney with a difference, tried this chutney when my mother was sick, diagnosed with renal failure and hypertension. She was a lover of fruits and daily took two varieties of fruits.
But when she was adviced to take only guavas, one day she asked me to prepare this chutney and I found the taste to be yummy. And also she used to have guava mashed with buttermilk and a pinch of pink salt to satisfy her taste buds. I learnt all the guava recipes from my mom. “Variety is the Spice of life”, that was she used to say.
- 2 Guavas semi ripe (remove the seeds)
- 4 red chillies
- 1 green chilli
- 1 tsp lemon juice
- 1 tsp pink salt
- Coriander leaves
- 1 tsp finely chopped ginger
Peel the skin of the guavas ( optional).
Roughly chop, add all the ingredients to a mixer jar and grind coarsely.
You can season this chutney with oil, mustard seeds and a pinch of asafoetida. Again this is optional.
Served this chutney for cucumber dosa or for kara adai.
Use it as spread on bread slices.