Guava Pickle (Perucha Methamba)

To make Guava Pickle, start by washing 500 g of ripe guavas, cutting them in half, removing the seeds, and chopping them into cubes. Heat 1 tbsp of peanut oil in a wok, then add 1 tsp of fenugreek seeds and wait for them to crackle. Next, add 1 tsp of mustard seeds and a pinch of asafoetida for aroma. Stir in the chopped guavas and add spices like 0.5 tbsp of black pepper powder, 1 tbsp of red chili powder, and 0.25 tbsp of turmeric powder along with rock salt. Pour in 1 cup of water and cook for 6-8 minutes until the guava pieces are tender but not mushy. Finally, mix in 250 g of grated jaggery and let the mixture thicken before cooling it down and storing it in an airtight container.

Yes, Guava Pickle (Perucha Methamba) is suitable for vegan diets as it contains no animal products. The ingredients include ripe guavas, spices, and jaggery, making it a delicious and plant-based condiment that can be enjoyed by vegans.

If you don't have jaggery, you can substitute it with brown sugar or coconut sugar in the same quantity. However, keep in mind that the flavor may vary slightly, as jaggery has a unique taste that adds depth to the pickle.

To keep Guava Pickle fresh, store it in an airtight container in a cool, dry place. It can last for almost a year if stored properly. Make sure to use a clean spoon each time you serve to avoid contamination.

Guava Pickle pairs wonderfully with Indian flatbreads like parathas, rotis, or theplas. It can also be served as a tangy-sweet condiment alongside rice dishes or as a topping for sandwiches, enhancing the overall flavor profile of your meal.