While having the aloo paratha, the perfect combination is a bowl of yogurt and pickles. Well, I am slightly different. I am not a huge fan of yogurt so the combination changes slightly for me. I love to have my parathas with a bit of chutney. This is my happy breakfast combo or my satisfying lunch box combo. The chutneys that fall into this category are predominantly green chutney varieties.
Of late I am so fond of guavas, perhaps it is because I am finding them more in the market. This reminded me of a chutney my mum used to make with the ripe guavas. Since this was an easily available fruit from our garden tree she made full use of them. The full of seed, smallish sized ones ended up in the chutney. I loved the sweet and spicy combo in this guava chutney.
Perfectly ground on the “ammikallu” flat motor and pestle these chutneys were a fabulous upper body workout as well. Since smooth ground on the stone, there were no pesky seeds in this chutney. The ground seeds just added to thicken the guava chutney as well. With not a lot of additives, the flavour of the chutney was a pure freshness from the fruit, the spicy heat from the birds-eye chillies sbd the soothing earthiness of the coriander leaves.
The guava chutney pairs well with grilled pineapples or to replace the chaat chutneys in tomato slice chaat or papad masala. If it is a matter of plenty I adore the double addition of the chutney on the amrood and peanut chaat as well.
So there we are with a simple twist to add a new variety to your comfort parathas.
- Cutting board
- 1/2 small red onion
- 2 large guava
- 1 handful coriander leaves
- 2 bird's eye chilli
- 10 curry leaves
- 5 Black pepper
- salt to taste
- Wash and dice the two large sweet guavas.
- Add it into the blender with cleaned coriander leaves.
- Add the diced onions.
- Add all the other ingredients, 2 tbsp water and blend to a smooth paste.
- The consitency is of a thick paste,
- You can add water to make the chutney thinner if you like.
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