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:
- Gujarati Lasan Chutney
- Fafda Chutney
- Dabeli Chutney
- Rajkot Famous Green Chutney
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.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Guava Chutney
Equipment
- 1 Blender
Ingredients
- 1 large guava
- 1 cup coriander loosely packed
- ¼ 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.
Note – 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.
Guava Chutney
Equipment
- 1 Blender
Ingredients
- 1 large guava
- 1 cup coriander loosely packed
- ¼ 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.
A warm, spiced cup of Indian ginger tea is the perfect way to start the day or enjoy in the afternoon. Known as Adrak Wali Chai, this flavourful drink combines black tea leaves, fresh ginger, creamy milk and sugar.
Ginger, or adrak in Hindi, is a spice deeply rooted in Indian cuisine. This Indian tea is a must-have in every Indian household and is widely enjoyed across the world.
Tea made its way to India during the British colonial era. However, Indians quickly added their twist, infusing it with spices to create what is now globally recognized as “masala chai.”
Masala chai is made using a special chai masala blend of warming spices.
Karak chai is an Indian, Pakistani and Qatari tea. It is bold and strong but uses fewer spices than masala chai.
Elaichi chai is a cardamom milk tea prepared with freshly crushed cardamom and sugar.
Unlike herbal teas, Indian chai is simmered for a long time to develop a stronger tea.
I love enjoying a cup of ginger tea with nan khatai or bakery-style eggless honey cake .
Ingredients
Be sure to check out the full recipe in the recipe card below
Black tea leaves or tea bags – I use wagh bakri loose leaf tea but any plain black tea works.
Whole milk – whole cream lends a delicious creamy taste but semi-skimmed or skimmed milk works too. You can also use non-dairy milk. Oat milk is usually the creamiest for a milky tea.
Fresh ginger root (grated or crushed) – the best ginger tea is made with a lot of ginger for a strong ginger flavour. You can use ginger powder but the flavour will not be the same.
Sugar or brown sugar or sweetener to taste – optional but goes really well in authentic Indian chai.
Ginger tea Variations & Tips
- Add whole spices such as green cardamom,a small cinnamon stick and cloves for more depth.
- For an intense adrak chai recipe, use extra fresh ginger.
- The colour of the water deepens as the tea powder steeps—longer simmering means a stronger tea.
Serving Suggestion
In India, chai time is a cherished ritual, enjoyed in the morning and again as an evening tea.
It is often paired with savoury snacks such as bread pakora , samosa , bhakhri , methi mathri and Gujarati methi thepla .
Bateta poha is a brilliant breakfast dish that goes great with any Indian tea.
Sweet treat pairings include Gujarati shakkarpara , eggless air fryer french toast or eggless oatmeal whole meal cookies .
storage
Ginger chai cannot be made ahead of time – the taste of tea ruins when it is reheated. I suggest it is best enjoyed immediately after making it.
You could of course store it for later in the fridge but it won’t be as enjoyable when heated up again!
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Indian Ginger Tea (Adrak Chai)
Ingredients
- 3 cups water
- 3 teaspoon black tea or 3 tea bags
- 1 inch ginger crushed or grated
- ½ cup whole milk or milk of choice
- 3 tablespoon sugar
Instructions
- Start by boiling water in a pot on medium-high heat. Add freshly grated or crushed ginger and let it simmer for 2-3 minutes.
- Add black tea leaves or tea bags to the boiling water. Allow it to brew for another 2-3 minutes.
- Pour in milk and bring the mixture to a gentle boil for 2-3 minutes. Stir occasionally to prevent it from boiling over.
- Add sugar or sweetener as per your taste and cook for a further 2 minutes.
- Strain the tea using tea strainer into cups and serve hot.
Video
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.
