Guava Pickle | North Indian Style Guava Pickle | Indian Guava Pickle | Homemade Guava Pickle | Amrud Ka Achar | How to Make Guava Pickle | Homemade Guava Pickle Recipe | Guava Pickle at Home |

 

Guava Pickle | North Indian Style Guava Pickle | Indian Guava Pickle | Homemade Guava Pickle | Amrud Ka Achar | How to Make Guava Pickle | Homemade Guava Pickle Recipe | Guava Pickle at Home | Here is a recipe for making a classic North Indian-style Guava Pickle:

Ingredients:

500g firm, raw, or semi-ripe guavas, washed and cut into small pieces (remove seeds if they are hard)

2 tablespoons salt (for initial soaking)

1 tablespoon mustard seeds (Rai)

1 tablespoon fennel seeds (Saunf)

1 tablespoon fenugreek seeds (Methi)

1 teaspoon Nigella seeds (Kalonji)

1 teaspoon cumin seeds (Jeera)

1/2 teaspoon turmeric powder

1–2 teaspoons red chili powder (to taste)

1 tablespoon coriander powder

1 teaspoon black salt

1 tablespoon Amchur (dry mango powder) or juice of 1 lemon

1/2 cup mustard oil (or as required)

1/2 teaspoon Asafoetida (Hing)

2 tablespoons vinegar

North Indian Style Guava Pickle Recipe

Instructions:

Prepare the Guavas:

Wash the guavas and wipe them dry.

Cut them into small pieces. If the seeds are hard, remove them.

Sprinkle 2 tablespoons of salt over the guava pieces, mix well, and set aside for 1–2 hours. This draws out excess moisture and further enhances the flavor.

After 1–2 hours, drain off any water that has accumulated, and gently wipe the guava pieces dry using a kitchen towel.

Dry the Guavas:

Spread the guava pieces out on a clean cloth and let them air-dry for at least 1 hour to allow the surface moisture to evaporate.

Roast and Grind the Spices:

Dry roast the mustard seeds, fennel seeds, fenugreek seeds, cumin seeds, and Nigella seeds for 1–2 minutes until they become aromatic. Once cooled, coarsely crush or grind them. 

Combine the Spices:

In a large bowl, mix the blend of ground spices with turmeric, red chili powder, coriander powder, black salt, and dry mango powder (amchur).

Mix Guavas and Spices:

Add the dried guava pieces to the spice mixture and toss gently to ensure the spices coat the pieces thoroughly.

Temper the Pickle:

Heat mustard oil until it begins to emit a faint smoke; then, turn off the heat and allow the oil to cool slightly. Add the asafoetida (hing) to it.

Pour this hot oil over the guava and spice mixture, add the vinegar, and stir well. 

Allow the Pickle to Mature:

Transfer the pickle into a clean, dry glass jar. Gently press it down.

Allow the pickle to mature at room temperature for 3–4 days; shake the jar daily to ensure the ingredients mix well. For the best flavor, let it sit for a full week.

Storage:

Store in a cool, dry place, or refrigerate to keep it fresh for a longer period. Always use a dry spoon when handling.

Serving Suggestions:

Enjoy this guava pickle with parathas, theplas, or dal-chawal (lentils and rice), or serve it as a tangy side dish alongside any Indian meal!

If you would like to learn how to make a sweet version of this pickle, or a style specific to a different region, please let me know!