Classic Guava Chilly Recipe

Prepare guavas

Wash the guavas, peel if the skin is tough, halve and core them, then chop so you have roughly 2 cups packed chopped guava.

Place chopped guava, 1 cup water, and 3 tablespoons sugar in a medium saucepan.

Bring to a gentle simmer over medium heat, then reduce heat to low. Cook, stirring occasionally, until the guava softens and begins to break down, about 8–10 minutes.

Use a potato masher or immersion blender to mash/puree the guava to your desired consistency. For a smooth chutney, blend until smooth; for a chunkier chutney, leave some pieces intact.

Add the 2 tablespoons lime juice, stir, and simmer for another 2 minutes to meld flavors.

Stir in minced green chili, 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon black pepper, and 1 teaspoon red chili flakes into the warm guava mixture.

Taste and adjust seasoning: if too tart, add up to 1 tablespoon additional sugar; if too sweet, add a little more lime juice or a pinch more salt. Balance heat by adding more chili or chili flakes to taste.

Simmer the spiced guava chutney over low for 3–4 minutes so the spices infuse, stirring frequently to prevent sticking.

Heat 2 teaspoons oil in a small skillet over medium heat until shimmering.

Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds. When the mustard seeds begin to pop (10–20 seconds), add a pinch of asafoetida and quickly turn off the heat.

Pour this hot tempering over the prepared chutney and stir in 2 tablespoons chopped cilantro. This blooms the spices and adds fragrance.

Let the chutney cool to room temperature. Transfer to a sterilized jar and refrigerate. The chutney will thicken slightly as it cools.

Serve chilled or at room temperature as a condiment with grilled meats, cheese platters, sandwiches, or Indian snacks like samosas and pakoras. Keeps refrigerated for up to 10 days.