Guava Pickle
A hot, sweet and spicy guava pickle with green chillies and garlic.
Ingredients
- 3 Largee, ripe guava diced and seeds removed
- 3 fresh, hot green chillies cut into 1 cm - long pieces
- 5-6 cloves of garlic, sliced
- 10-12 curry leaves
- 1/4 tsp fenugreek or methi powder
- 1/2 tsp mustard or rail (black) powder
- 1 tbsp Kashmiri chilli powder
- 1/4 tsp asafoetida powder or hing
- 2 tbsp jaggery powder
- 1 1/4 tsp black mustard seeds
- 1 dried red chilly broken into two
- 1 1/2 tbsp apple cider vinegar
- 1 1/2 tbsp gingelly oil
- 1 1/2 tbsp salt
Instructions
- Heat the oil in a kadai or pan, add the mustard seeds, asafoetida, dried red chilli and curry leaves and let them crackle. Take care not to burn the tempering.
- Keeping the heat on low-medium, toss in the chopped guava, green chillies and garlic. Add the salt, mix well, cover and cook for 10 min till the guava are soft but not mushy.
- Now add the ground spices and cook for a further 3-4 minutes. Mix in the jaggery powder and vinegar and cook for a further 2-3 minutes till all the spices are well incorporated.
- Check one last time for salt, season if required, turn off the heat and cool the pickle. Store in a glass jar in the fridge for up to 10 days.