I am at my mom’s place. Along with her other mouth watering dishes, I am enjoying one of my favorite pickles – Peru che lonche. In Marathi Peru means Guava and Loncha means Pickle. We have a Guava tree in our front yard. And this year, the tree is loaded with guavas. Every morning, I collect a basket full of guavas. I tried to make it on my own but can we beat “HER” taste? 🙂 Since, I am here, I asked my mom to show me step-by-step process so that I can take pictures and share it with you too. It’s an instant pickle. The only thing is it doesn’t have a long shelf life so better to consume it within a day or two. Make it in small quantity and keep it in refrigerator. But it’s so simple and quick that you can make it fresh.
Peru che Lonche or Guava Pickle
- Guava – ½ kg
- Jaggery – 250 grams
- Methi seeds (Fenugreek seeds) – ¼ teaspoon
- Red Chili powder – to taste
- Asafoetida – pinch
- Salt – to taste
- Oil – 1 teaspoon
- Water – ½ cup
Method:
- Wash and cut Guava into small pieces. Don’t cut them either too big or too small. Once cooked, they shouldn’t get mushy. They should hold the texture. You can remove the seeds if you want or leave it as it is.
- On a medium flame, heat some oil. Then add methi seeds, asaphoetida. Add Guava pieces, and then add red chili powder. Mix it. Then add Jaggery and salt. Add water. Cover it for 2-3 minutes. Remove the lid and give it one boil. Turn off the heat. If you want it thick then let it cook for some more time.
- Your fresh instant Peru che Lonche or Guava pickle is ready. Try it over the week end.
