1 cup Vinegar (Sirka)
2 cups Water
1 level teaspoon Red chili pepper (Lal Mirchi)
2 big Cardamoms (Elaichi Moti)
180 grams Sugar (Cheeni) (1 1/4 cup)
2 level teaspoons Salt (Namak)
2 tsps Ginger (Adrak), cut into thin long strips
2 cloves Garlic (Lasun)
1 teaspoon Raisins (Kishmish)
10 blanched Almonds (Badam)
- Peel the guavas, cut each into four pieces and remove the seeds.
- Cut into thin slices and cook with ginger, garlic and water.
- Add sugar, crushed cardamoms, vinegar, chilli powder, raisins and almonds and cook on a hot fire till thick.
- Cool and put in a jar and cork tightly.
- Serve the next day.