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Guava Chutney
Makan Tengah Hari • Malaysia
How to Make Guava Chutney (Traditional & Healthy Version)
Guava Chutney is a vibrant, tangy, and sweet condiment cherished across Malaysia, especially among the North Indian communities residing in the country. Made with fresh jambu batu (guava), this chutney is a staple during lunch, adding a burst of flavor to rice, roti, or even grilled vegetables. The unique blend of local ingredients like cili padi (bird’s eye chili), pandan leaves, and limau nipis (lime) highlights Malaysia’s multicultural culinary spirit. Guava Chutney’s origins trace back to North Indian households, but Malaysians have adapted it using local produce and spices, infusing it with lemongrass and coriander for extra aroma. The chutney’s taste profile is a harmonious balance of sweet, tart, and spicy, making it a perfect complement to Malaysian vegetarian meals. Its health-conscious preparation, with minimal sugar and oil, ensures you enjoy authentic flavors without excess calories. Guava Chutney is a wonderful representation of Malaysia’s fusion cuisine, celebrating both tradition and modern, healthy eating.
Bahan-bahan(untuk 2 tablespoons per serving)
- 2 medium Jambu batu (guava) (peeled, deseeded, chopped)
- 1 Pandan leaf (tied into a knot)
- 2 Cili padi (bird’s eye chili) (finely chopped)
- 1 Limau nipis (lime) (juiced)
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 tablespoon Gula melaka (palm sugar) (grated)
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Salt
- 1 stalk Lemongrass (bruised)
- 1/4 cup Water
Arahan
- 1
Peel, deseed, and chop the jambu batu (guava) into small cubes.
5 minutes
Use ripe guava for a sweeter chutney.
- 2
Prepare all fresh ingredients: chop cili padi, coriander, and tie the pandan leaf into a knot. Bruise the lemongrass stalk.
3 minutes
Bruising lemongrass releases its aromatic oils.
- 3
In a saucepan, add water, guava cubes, pandan leaf, lemongrass, and cili padi. Simmer over medium heat.
5 minutes
Keep the heat moderate to prevent burning.
- 4
Add grated gula melaka, garam masala, and salt. Stir well and simmer until guava softens.
5 minutes
Stir occasionally to avoid sticking.
Kenapa hidangan ini sihat
Guava Chutney is a healthy choice for lunch as it uses only fresh, whole ingredients and local spices. The recipe is vegetarian, low in fat, and high in fiber, making it ideal for calorie-conscious eaters. Minimal added sugar and no processed ingredients ensure this chutney supports weight loss and diabetic diets. It’s also vegan-adaptable, fitting the modern Malaysian lifestyle focused on wellness and natural foods.
Guava is rich in vitamin C, dietary fiber, and antioxidants, supporting immune health and digestion. The chutney provides a moderate amount of carbohydrates from fruit and gula melaka, while coriander and pandan add micronutrients. With minimal oil and no dairy, this version is low in saturated fat. Limau nipis offers extra vitamin C, and lemongrass contains anti-inflammatory compounds. The combination of fresh herbs and spices boosts metabolism and flavor without excess calories.
Petua
- 💡Tip 1: Use ripe guava for natural sweetness and vibrant color.
- 💡Tip 2: Add lime juice at the end to preserve its fresh flavor.
- 💡Tip 3: Blend only partially for a chunky texture that retains more fiber.
Penyimpanan & hidangan
Store Guava Chutney in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in small batches. Always use a clean spoon to avoid contamination.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 35.0 kcal |
