Guava Pickle (Perucha Methamba)

To make Guava Pickle ( Perucha Methamba)

1. Wash 500 g Guava , cut into halves , remove the seeds and chop it into cubes.

   

   

   

   

2. Heat peanut oil in a wok, first add fenugreek seeds, when Fenugreek seeds crackle, add mustard seeds.

   

   

3. Season this tempering with pinch of asafoetida, it gives a nice aroma to the pickle along with guava. Add chopped guava, give it a nice stir followed by adding the spices mentioned above with rock salt.

   

   

   

4. Add 1 cup water and allow the guava pieces to cook well. The pieces shouldn't turn mushy. This will take around 6-8 min.

   

   

5. Add grated jaggery and mix well. Switch off the flame when the mixture thickens.

   

   

6. Let it cool down and store in an air tight container. It remains fresh for almost a year. Serve this pickle with parathas, theplas or chapati.