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 lovers of sweet, fruity condiments.
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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.
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.
How do I make Guava Pickle (Perucha Methamba) step by step?
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.
Is Guava Pickle suitable for vegan diets?
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.
What can I substitute for jaggery in Guava Pickle?
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.
How should I store Guava Pickle to keep it fresh?
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.
What dishes pair well with Guava Pickle?
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.
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