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Benefits of Guava Chutney: People make all kinds of sauce and taste to enhance the taste of food. Today we are going to tell you about a chutney that people have been making since long ago, but not everyone is aware of it. Now we will tell you its full recipe here …
To make this wonderful chutney, first of all select ripe and fresh guava. Wash the guava thoroughly and cut it from the middle and remove the seeds of its seed lightly, so that it is easy to grind and the sauce becomes wonderful.
Fry the pieces of guava on gas, oven or stitch and to make it more tasty, you can cut it with a little bit on the fire. Till the outer layer is slightly black and the inner pulp softens, keep roasting it.
Elderly Vidyavati Devi said, “Although the peel in it is negligible, yet after cooling the roasted guava, take off its peels”. Removing the peel makes the taste of the sauce even more soft and its texture also looks better.
After this, put guava pulp in the mixer jar. Now add salt, roasted cumin powder, black pepper, green chillies, garlic, ginger and coriander as per taste. These spices increase both pungency and freshness of chutney.
If you like a little sourness in the chutney, you can use lemon juice. You can also add pulp of tamarind. Some people also add jaggery to it, which makes the chutney full of wonderful taste sour-sweet.
This sauce can also be made without oil. Guava contains fiber and vitamin C, which makes it beneficial for digestion. It also strengthens the stomach and also strengthens the immunity system of the body.
Roasted guava chutney, rotis, rice, samosas, tikki, pakoras with taste. Its taste is so spicy that once tasting, I feel like making it again and again.
These sauce are not stored for long. It is better to serve it to eat in fresh form. However, it can be used for 2 to 3 days by placing it in the airtight compartment in the fridge.
