Easy Guava Pickle

Ingredients

• Medium-ripe guava - 2 whole
• Mustard seeds - 1 tbsp
• Fenugreek seeds (uluva) - 1 tsp
• Dry red chilies - 5 whole
• Asafoetida powder - 1/4 tsp
• Salt, to taste
• Oil - 1 tbsp
• Curry leaves

Instructions

1. 1Dry roast the dry red chilies and fenugreek seeds in a small pan until they become fragrant and slightly darker, then let them cool.
2. 2Grind the cooled roasted chilies and fenugreek seeds to a fine powder and set aside.
3. 3Cut each guava in half, remove the seeds, then cut the flesh into small cubes and keep them ready.
4. 4Heat the oil in a pan until hot, add the mustard seeds and let them splutter so the oil gets fragrant.
5. 5Add the cubed guava and salt to the pan, then sauté for 2-3 minutes so the guava softens slightly while retaining some bite.
6. 6Stir in the roasted spice powder, asafoetida powder, and curry leaves, mixing everything until evenly coated and aromatic.
7. 7Remove the pan from the heat and allow the pickle to cool to room temperature before storing.
8. 8Transfer the cooled pickle into a clean glass jar and refrigerate until needed.
9. 9Serve with steamed rice. Optional: let the pickle rest overnight in the refrigerator to deepen the flavors.