Guava Chutney, also known as jamfal chutney or amrood ki chutney, is a sweet, spicy and tart Indian chutney made with raw guava, coriander, green chillies and lemon juice.
It's quick, no-cook, gluten-free and naturally vegan.
My all-time favourite Indian dips are fruit based chutneys and I tend to make raw green mango chutney and red chilli, raw mango and garlic chutney on rotation.
There's something about the sweet and tart flavours in these chutneys and that's exactly what you get with this jamfal chutney too.
The chutney is made from the tropical fruit guava, which is known as jamfal or amrood in India.
It is abundant during the winter season in India and you will often find jamfal chutney or jamfal shaak being prepared.
Other chutney recipes you'll love are:
Ingredients
Guava - you do not need to peel guava.
Coriander - fresh coriander (cilantro) with the stalks.
Mint - fresh mint is best but can be left out.
Green chillies - fresh
Ginger - fresh
Cumin seeds
Black salt - the flavours work really well with guava.
Lemon juice - to add tartness and vibrancy
Salt
Optional - jaggery
Optional - garlic clove
Hayley's Tips & Tricks
- Use guava that is unripe for the best taste and texture.
- Add raw mango or pineapple to add sweet and tart flavours and you can sweeten the chutney in this way in place of jaggery. Apple is a great alternative too.
- Coarsely grind the guava with the ginger and green chillies before adding the coriander and mint leaves. This ensures the chutney blends well.
- You can thin out the chutney by grinding with more water to make it smoother if you wish.
Serving Suggestion
Guava chutney is versatile and can be paired with many different recipes.
Try it alongside methi na thepla, cabbage paratha, Gujarati bhakhri or khakhra.
It is also great with farsan such as dudhi Na Muthia, methi makai vada, nylon khaman or dhokla.
It also tastes really good with idli and dosa or spread for your Bombay sandwiches instead of green mint and coriander chutney.
Storage
Store leftover chutney in an airtight container and keep in the fridge. It will stay fresh for 2 days.
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đź“– Recipe
Guava Chutney
Equipment
- 1 Blender
Ingredients
- 1 large guava
- 1 cup coriander loosely packed
- ÂĽ cup mint
- 2 green chillies
- 1 inch ginger
- 1 tablespoon jaggery
- 1 teaspoon cumin seeds
- 1 tablespoon lemon juice
- ½ teaspoon black salt
- 1 clove garlic optional
- salt to taste
Instructions
- Prepare the guava, wash and cut into cubes.
- In a blender, add the chopped guava, green chillies and ginger. Blend to a coarse paste.
- Add the coriander, mint, lemon juice, cumin seeds, black salt, jaggery and salt.
- Blend until you achieve your desired consistency. Add a splash of water if the mixture is too thick.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in March 2010.
Hayley Dhanecha says
This guava chutney is one of those recipes that surprises everyone with just how delicious it is. The natural sweetness of the guava paired with chilli, spices and tangy flavours creates the perfect balance in every spoonful. I love serving it with snacks, sandwiches or chaat—it adds such a fresh and vibrant twist to any meal.
Madhavi says
Congo jags...and chutney looks gooood!!
Priya Srinivasan - I Camp in My Kitchen says
Congrats on your awards jagruti!!!! Guava chutney looks delicious!!!
Siddhi Shirsat says
nice tempting chutney jagruti...congrats for ur awards...good 2 knw mre abt u
Unknown says
Hey that guava chutney, sounds interesting..I make it with green apples..adding some cayenne pepper..