250 grams Guava (Amrood)
1 cup Vinegar (Sirka)
2 cups Water
1 level teaspoon Red chili pepper (Lal Mirchi)
2 big Cardamoms (Elaichi Moti)
180 grams Sugar (Cheeni) (1 1/4 cup)
2 level teaspoons Salt (Namak)
2 tsps Ginger (Adrak), cut into thin long strips
2 cloves Garlic (Lasun)
1 teaspoon Raisins (Kishmish)
10 blanched Almonds (Badam)
How to make guava chutney:

  • Peel the guavas, cut each into four pieces and remove the seeds.
  • Cut into thin slices and cook with ginger, garlic and water.
  • Add sugar, crushed cardamoms, vinegar, chilli powder, raisins and almonds and cook on a hot fire till thick.
  • Cool and put in a jar and cork tightly.
  • Serve the next day.

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