3fresh, hot green chillies cut into 1 cm - long pieces
5-6cloves of garlic, sliced
10-12curry leaves
¼tspfenugreek or methi powder
½tspmustard or rail (black) powder
1tbspKashmiri chilli powder
¼tspasafoetida powder or hing
2tbspjaggery powder
1¼tspblack mustard seeds
1dried red chilly broken into two
1½tbspapple cider vinegar
1½tbspgingelly oil
½1tbspsalt
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.