Guava is a great fruit, rich in Vitamin C, Vitamin A, Folic Acid, Potassium, Calcium and Iron. Above all Guava's are low in fat and calories and high in fiber. The Guava fruit should not be refrigerated unless it is very ripe. The seeds of the guava fruit are edible. Guava can be eaten raw, added to smoothies or when they are too ripe you can get creative and make some pickle.
- 12 small Guava fruits (size of ping-pong balls). If large use 3-4. Commonly known as Mexican Guava in the US
- 1 tbsp Olive oil
- 1 Dry Cayenne Pepper
- 1 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds
- 1/4 tsp Turmeric powder
- 1/4 tsp Asafetida
- 1 tbsp Jaggery (unrefined whole cane sugar)
- 1/2 tsp Salt
- Wash and dry the guavas. Chop them into 4 pieces.
- Heat olive oil in a saucepan.
- Add mustard seeds and fenugreek seeds. When they begin to splutter add turmeric powder, asafetida and dry cayenne pepper cut into two.
- Add the chopped guava and mix well.
- Add the jaggery and salt and mix well. Add 3/4 cup water and let boil. Once the pickle starts boiling, lower the heat and let cook for another 7-8 minutes.
- The Guava Pickle is ready.
- Serve with Rice, Dal, Roti (Indian flat bread) and Vegetable.
- The pickle can be stored in an airtight container in the refrigerator for 4-5 days.
I hope you enjoy this recipe. See you again soon.