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Guava Pickle

Quiche 'n' Tell
A hot, sweet and spicy guava pickle with green chillies and garlic.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Indian


  • 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
  • ¼ tsp fenugreek or methi powder
  • ½ tsp mustard or rail (black) powder
  • 1 tbsp Kashmiri chilli powder
  • ¼ tsp asafoetida powder or hing
  • 2 tbsp jaggery powder
  • tsp black mustard seeds
  • 1 dried red chilly broken into two
  • tbsp apple cider vinegar
  • tbsp gingelly oil
  • ½1 tbsp salt


  • 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.