Guava Sweet Pickle is a delightful fusion of tropical flavors with a tangy-sweet twist. Made from ripe yet firm guavas, this pickle combines the fruit's natural sweetness with a blend of jaggery and mild spices . It is ideal accompanied with parathas, rotis or theplas. This pickle is a must-try for...
Ingredients
- 500gGuava
- 1tbspPeanut oil
- 1tspFenugreek seeds
- 1tspMustard seeds
- pinchof asafoetida
- 1/2tbspBlack pepper powder
- 1tbspRed chilli powder
- 1/4tbspturmeric powder
- 1cupWater
- 250gGrated Jaggery
How to make Guava Pickle (Perucha Methamba)
To make Guava Pickle ( Perucha Methamba)
Wash 500 g Guava , cut into halves , remove the seeds and chop it into cubes.
Heat peanut oil in a wok, first add fenugreek seeds, when Fenugreek seeds crackle, add mustard seeds.
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.
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.
Add grated jaggery and mix well. Switch off the flame when the mixture thickens.
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.
Tips & Tricks
Select guavas that are ripe but still firm to touch. Overripe guavas may become mushy while cooking.
Ensure your jars are sterilized properly to prevent contamination and extend the shelf life of the pickle.
For better flavor, allow the pickle to sit for a few days before consuming. This helps the guavas absorb the sweet and spicy flavors more deeply.
For better flavor, allow the pickle to sit for a few days before consuming. This helps the guavas absorb the sweet and spicy flavors more deeply.
Ria Pai
(@riapai009)
Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and...