8 Delicious Guava Dishes From Across India You Have To Try
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Guavas are in season again, thanks to the monsoon crop which is harvested in August, and the fruit is now available across many parts of India. Did you know that India is one of the largest producers of guavas in the world? Grown in both the tropical and subtropical regions of the country, guavas are green and slightly sweet fruit with hard seeds inside. In India, guavas are grown in Uttar Pradesh, Bihar, Maharashtra, Gujarat, Kerala, Andhra Pradesh, Tamil Nadu, West Bengal, Rajasthan, Punjab, Haryana and Karnataka.  

Depending on the climate and soil type, the guavas grown across India are of a huge variety. In North India, Allahabadi Safeda, Lucknow 49 and Banarasi varieties are more popular. In other parts of the country, guavas with red flesh and pink flesh are also available, making the guava crop in the country truly diverse. Known colloquially as peru, amrood, peyara and by many other names, guavas are consumed across Indian homes, mostly in the form of cut fruits. 

But, as is the case with most Indian ingredients, there are also plenty of delicious dishes that are prepared across all regions with seasonal guavas. These regional guava recipes are packed with local flavours and spices, not to mention the fact that these dishes utilise the ripest guavas as well as those that are a bit more difficult to bite into. Here are some such guava dishes that you should try out while the fruit is in season. 

Video Credit: YouTube/Florency Dias

Amrood Chaat – North India 

Sweet, spicy, savoury and lipsmackingly delicious, Amrood Chaat is a street-side favourite across North India, especially during the winter months. To make this dish, ripe guavas are first cut into thick wedges. The fruit is then tossed in a mix of chaat masala, red chilli powder and black salt for that chatpata taste all chaats are famous for. Often, guavas are mixed with other fruits as well to make the chaat more wholesome. 

Peru Bhaji – Maharashtra  

This delicious curry from Maharashtra is known for utilizing guavas to make a spicy and tangy dish that goes well with rotis as well as rice. The guava chunks are cooked with a tempering of mustard seeds and asafoetida, then spices like turmeric powder, red chilli powder, cumin powder and coriander powder are added to make this sabji. 

Guava Pickle – Kerala  

Also known as Perakka Achar, this pickle originates in Kerala, where it is often also served in Sadhya meals during weddings, Onam and Vishu. The guavas are cut into chunks and mixed with a pickle spice blend of red chilli powder, mustard seeds, asafoetida, fenugreek, green chillies, curry leaves, salt, garlic, vinegar and sesame oil. Spicy and slightly sweet, the flavours of this guava dish are to die for. 

Peyara Chutney – West Bengal 

While most Bengalis enjoy Peyara Makha, a version of guava chaat that is spicy and yummy, many opt to make Peyara Chutney. This guava chutney works really well as a side for everything from snacks to khichudi. Made by blending guavas with green chillies, salt, and other mild spices, this Peyara Chutney is quite the lipsmacking delight.  

Amrood Ki Sabji – Rajasthan  

Also known as Amrood ki Khatti Meethi Sabji, this Rajasthani dish is simply delicious and should be on the regional Thali you eat. Made with guava chunks, salt, sugar, lime juice, garlic, cumin seeds, turmeric, chilli powder, green chillies and coriander, this curry offers a medley of tastes and flavours in one single bowl. Served with rotis and phulkas, this one is a must-have when guavas are in season. 

Guava Masala - Andhra Pradesh/Telangana 

The food from Andhra Pradesh and Telangana is well known for its spiciness, and this Guava Masala delivers those flavours perfectly. The guava chunks are cooked with a medley of spices like red chilli powder, coriander powder, cumin and turmeric. A tempering of mustard seeds, curry leaves and dry red chillies is added to finish this simple, stir-fried dish. 

Guava Perad – Goa  

A classic sweet dish from Goa, this one looks like red, diamond-shaped barfis until you take a bite and discover the flavour of guavas. The guavas are first boiled and passed through a sieve to get rid of the hard seeds. Then the guava paste is cooked with sugar until a thick paste is formed. The paste is allowed to set in a container with a few dry fruits and then cut into pieces before serving. 

Guava Jelly – Assam 

Quite like the sweet treat from Goa, this Assamese guava dish is made with a blend of guava chunks and sugar. However, this one is made with thinly sliced pieces of deseeded guavas, which allows for more of a bite. Served at the end of a meal, this one is also popular in Bengal.