I love trying out new recipes (especially recipes wherein there is scope for twists and experiments). So when a Senior Nutritionist Ms. Neha Pandit Tembe who also runs a fabulous venture called Snack Right posted about an interesting Guava pickle recipe I had to give it a shot. I’ve twisted the original recipe as per my liking.

Guava pickle

Ingredients:

Guavas –  1 big, cubed

(*I chose the over ripped guava since I wanted to use the natural sweetness of the guava but it tastes equally good it you try it out with slightly raw ones incase you like the crunch and are okay with the extra amount of jaggery)

Seasoning
Rice Bran Oil – 2 tsp
Mustard Seeds – 1/4 tsp
Cumin Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp

Asafoetida (hing)-a pinch
Red Chilli Powder – 1 tsp (*I like it spicy. You can also use a combo on red chillies whole and red chilli powder)

Goda Masala-1/4 tsp (*I didn’t use it)
Organic Jaggery – 1 tbsp, powdered
Salt as per taste

Method:

1. Heat oil in a pan.
2. Add the mustard seeds, then fenugreek seeds and finally the cumin seeds for seasoning.
3. Add the asafoetida powder followed by red chilli powder.
4. Add in the jaggery. Mix well until jaggery has fully melted.
5. Finally add the guava and sprinkle salt.
6. Stir to mix well.
7. Cook until the guavas turn soft, about 2 to 3 minutes.
8. Remove and store it in an airtight container.
9. It stays good for atleast a week if kept in the fridge. Best is to consume it fresh.