Amrood Ka Achaar Recipe – Winter is about to start. Earlier, we came up with a recipe that will double the taste of your food. It is quite easy to make. If you make it once and eat it. So understand that people will never get tired of praising you. Many people have eaten guava, and it is also a favourite of many people, but if you are tired of eating the same boring food in the same style, then today we will tell you about such a spicy thing from this guava, which, after eating it, will make your mouth water. This winter, you can easily prepare guava pickle at home, which will add life to any meal. You can serve it with rice, puri or paratha, so without any delay, check out this easy, tasty and spicy recipe to make it.
Keep these things in mind for guava pickle
To make guava pickle, it is very important to select the right guava. To make its pickle, choose only the right and raw guava. Lightly hard guavas are excellent for pickles.
Essential ingredients for making guava pickle
500 grams guava
2 tbsp mustard oil
1 tsp mustard or mustard seeds
half teaspoon fenugreek seeds
1 tsp fennel
half teaspoon turmeric powder
1 tsp red chilli powder
half teaspoon celery
Salt to taste
1–2 tbsp lemon juice
1 tsp jaggery or sugar (if you like a light sweet taste)
The correct way to make it
Prepare the guava – First of all, wash the guava thoroughly. Then wipe them with a clean cotton cloth and dry them completely. Remember, there should not be any water left on the guava; otherwise, the pickle may spoil quickly. Now cut them into small square pieces. If the guava seeds are very hard, then remove the middle seed part with a knife, so that it does not get stuck in the teeth while eating.
Lightly fry the spices – Take a pan and add mustard, fennel and fenugreek seeds and fry lightly on low flame. When they start smelling, turn off the gas. Be careful not to fry too much; otherwise the fenugreek will become bitter. Once cooled, grind them coarsely in a mixer.
Temper the oil – Now heat mustard oil in a pan. When the oil is well heated (light smoke appears), turn off the gas and let the oil cool slightly. Putting spices in hot oil will burn them. Now add turmeric powder, red chilli powder, salt and ground coarse spices to this lukewarm oil and mix well with a spoon.
Mix guava in spices – Now add chopped guava pieces to this spiced oil and mix well. Try to ensure that the masala applies to every piece of guava. If you like a sweet and sour taste, then add lemon juice and a little jaggery (or sugar) and mix it. If you want, you can now cook it on gas for 2-3 minutes on a low flame, but keep in mind that the guava should not be overcooked.
store – Turn off the gas and let the pickle cool completely. Now fill it in a clean and completely dry glass jar. Keep it in the refrigerator. If you store it properly, it will keep you fresh for 15 days.
Some important things (note down)
Avoid water: While making pickles, utensils, spoons and hands should all be dry. A little carelessness can cause fungus in pickles.
Salt and chilli: You can increase or decrease their quantity as per your taste.
Raw guava is best: Always choose slightly hard or raw guava for pickle. Overripe guava will make the pickle resemble chutney.
What to eat it with?
Guava pickle tastes amazing with dal-rice, khichdi, roti, paratha, even plain curd-rice. Its spicy and slightly sweet taste gives even the bland everyday food a party feel. So next time you bring guava from the market, save some for pickle. Make it once, and you yourself will say that it will compete with even mango pickle!