Recipe: Guava Raita
Delicious, taste of the tropics: guava.
There is nothing that screams SUMMER in India, like freshly cut guavas. We couldn't wait to eat the guavas - so my parents planted several. But we had to steal them before the birds got them!!
Fresh sweet guava is best on its own, with more than salt and a pinch of chaat masala to perk it up. Or in the US, a sprinkling of Tajin, as above.
But, if for some obscure reason we forgot to eat a guava - this chutney or raita was a welcome addition to our meal. This, and other recipes like it are included in my book Roti.
Peru Chutney / Creamy Ripe Guava Raita or Salad
Makes: 1½ cup Cook Time: 10 minutes
1 tbsp ghee 1 tsp brown cumin seeds ¼ tsp ginger paste ¼ tsp cayenne pepper powder Flesh of 4 large soft over ripe guavas, see Pre-Prep note ¼ cup yogurt ¼ cup raw unsalted peanuts, lightly roasted, husked and crushed to a coarse powder Salt, to taste ½ tsp sugar
Prepare the guavas just before beginning the cooking process as the guava flesh will oxidize. Cut the guava into wedges and coarsely mash them with a potato masher. Using either a food mill or a large sieve, push this pulp through to reduce or eliminate the seeds. Scoop out as much as you can into a container. Cover this pulp with a cling film until ready to use.
Heat the ghee in a shallow saucepan, and add the cumin seeds and ginger paste. Allow this to cook for 1 minute until the ghee is fragrant. Add the cayenne pepper powder and remove from heat. When the spiced ghee has cooled, add the guava pulp, yogurt, and crushed peanuts. Add a pinch of salt to taste, and the sugar. Stir well and keep refrigerated until ready to use. Use within the hour.