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Peru chi Chutney | Aditi Limaye

Peru chi Chutney

Guava (Peru) chutney is a spicy, tangy, and slightly pungent Indian accompaniment made using fresh guava, coriander, and a few other simple ingredients. It is a winter specialty in India when fresh crispy guavas are available in abundance. This chutney is loaded with fibre and is rich in antioxidants. Serve it as a side dish or with dosa / dhirde.


250 gms fresh guava (crunchy instead of very ripe), ½ cup fresh coriander leaves, 1 tsp roughly chopped ginger, 1 tsp roughly chopped green chillies (or to taste), ½ tsp black salt (or to taste), ½ tsp jeera powder, 1 tsp freshly squeezed lime juice.


Rinse the guavas, wipe them dry and cut them into small pieces. Remove the large seeds, if any. Keep the small, tender seeds and the peel.

Add the chopped guava, coriander leaves, ginger, green chillies, black salt, cumin powder, lime juice, and 2-3 tablespoons of cold water to a blender.

Blend until smooth. Scrape the sides of the blender a few times while blending.

Check for salt and lime juice and add more if needed.

Transfer the chutney to the serving bowl. Serve at room temperature or chilled.

Chef’s tip

You can also add some fresh coconut to make a variation of this chutney. Spring onion greens are also a great addition.

To read more English recipes, please visit our blog section.

Aditi Limaye

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