If you’ve got very ripe gauva on hands, pair them up with tomatoes and green chili and turn them into a delicious and lip smacking sweet and sour chutney or relish. Serve it with idlis, dosas, rotis, bread and more.
- Ripe Guava – 2 medium sized
- Tomatoes – 2 (same size as the gauva)
- Coconut oil – 2 tsps
- Mustard seeds -1 tsp
- Green Chili – 1
- Salt – 1 tsp
- Turmeric powder – 1/2 tsp
- Jaggery – 2 tsps
- Water -1/4 cup
- Coriander leaves – To garnish
- Dice the guava and the tomatoes into small bits. Take care to chop them both the same size. Slit the green chili.
- Heat the oil in a heavy-bottomed pan. Add the mustard seeds and let splutter. Add the green chili and sear , about 2 mins.
- Tip the chopped guava and tomatoes into the pan. Add salt, turmeric powder and jaggery. Mix well.
- Add water, give it another mix and put a lid on. Cook for about mins on medium low heat until the tomatoes are fully mushy and the water has almost evaporated. Gauva will not break down very easily and so check the tomatoes for mushiness. This took about 5 mins for me. Open the lid and give it a mix in between.
- Turn off heat. Garnish with coriander leaves. Serve hot with Dosas, idlis, rotis, bread or even as dip for khakras.
- I’ve used the white variety here, but you could use the pink variety as well.