Tuesday, 4 August 2015


Maggie de Castro



• 1 kg Guava (Amrood)
• 4 big Cardamoms (Elaichi Moti)
• 2 tbsp Ginger (Adrak), cut into thin long strips
• 5-6 cloves Garlic (Lasun)
• 1 tsp Red chili pepper (Lal Mirchi)
• 10-15 blanched Almonds (Badam)
• 1 tsp Raisins (Kishmish)
• 1 cup Sugar (Cheeni) (1 1/4 cup)
• 1/2 cup Vinegar (Sirka)
• 1-1/4 tsp Salt (Namak)
• 6 cups Water
How to make Guava Chutney:
1. Peel the guavas, remove the seeds and cut each into four pieces.
2. Now cut each piece of guava into thin slices and place them in a non-stick pan.
3. Add ginger, garlic and water.
4. Cook on high flame for first few minutes.
5. Then slowly add remaining ingredients and cook on a medium flame till it thickens.
6. Mash until it reaches to the proper chutney consistency.
7. Cool and put in a clean jar and cork tightly.
8. For one day, keep this chutney at the room temperature until it sets.
9. Serve on the next day with your favorite snack dishes.

*Lekker Resepte vir die Jongergeslag*