Guava Pickle


Use a red guava, if available,  for best taste.
red guavas

Guavas – 2 to 3, seeds removed, chopped
Oil – 1 tblsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Red Chilli Powder – 1/2 tsp
Jaggery – 3 tblsp, powdered
Asafoetida Powder – a small pinch
Salt as per taste

1. Heat oil in a pan.
2. Fry the mustard seeds, cumin seeds, fennel seeds and fenugreek seeds for 30 seconds.
3. Add the red chilli powder, jaggery and asafoetida powder.
4. Mix well until jaggery has fully melted.
5. Add the guavas and sprinkle salt.
6. Stir to mix well.
7. Cook until the guavas turn soft, about 2 to 3 minutes.
8. Remove and store it in an airtight container.
9. Stays good for 4 days if kept in the fridge.


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