Guava Chili Sabji (Jamrukh Marcha Nu Shaak)

A beautiful balance of sweet, spicy, and tangy—Guava Chili Sabji, traditionally known as Jamrukh Marcha Nu Shaak, is a seasonal Gujarati delicacy made with ripe guava and mild green chilies. This quick stir-fry celebrates the natural sweetness of guava paired with warming spices and jaggery. My sister-in-law makes really yummy sabji so I got some tips from her.

Benefits of Guava

Guava is not just delicious—it’s incredibly nutritious too!
• Rich in Vitamin C – Boosts immunity and supports healthy skin.
• High in Fiber – Aids digestion and promotes gut health.
• Good for Heart Health – Helps regulate blood pressure and cholesterol.
• Low Glycemic Index – Suitable fruit option for balanced blood sugar levels.
• Packed with Antioxidants – Protects the body from oxidative stress.
• Supports Weight Management – Low in calories but filling.

Including guava in your daily diet is a simple way to enhance overall wellness.

Tradition of Making Jamrukh Marcha Nu Shaak in Gujarati Kitchens

In many Gujarati households, especially during winter when guavas are in season, Jamrukh Marcha Nu Shaak is lovingly prepared as a special treat. The dish reflects the signature Gujarati flavor profile—sweet, spicy, and mildly tangy.

Grandmothers often made this shaak using fresh guavas from backyard trees or from local market. The addition of jaggery balances the natural tartness of guava, while mild green chilies add gentle heat without overpowering the sweetness. It is commonly served with phulka rotli, thepla, or even as a side with dal-bhaat.

This sabji beautifully represents Gujarati culinary philosophy—transforming simple seasonal produce into comforting, flavorful dishes.

Ingredients
• 3 big ripe guavas (Jamrukh)
• 1–2 mild green chilies (cut in big slices)
• 1–2 tablespoons oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ½ teaspoon coriander powder
• ½ teaspoon turmeric powder
• Salt to taste
• Jaggery as per taste

Recipe – How to Make Guava Chili Sabji

Step 1: Prepare the Guava
• Wash the guavas thoroughly.
• Scoope out the pulp if the seeds are too hard. Cut into medium cubes.
• Blend the pulp in mixer with one cup of water. Strain this mixture and use this thick gravy in sabji. You can discard seeds.

Step 2: Tempering
• Heat oil in a pan on medium flame.
• Add mustard seeds and let them splutter.
• Add cumin seeds and allow them to crackle.

Step 3: Add Chilies
• Add slit mild green chilies.
• Sauté for a few seconds until aromatic.

Step 4: Add Spices
• Add turmeric powder and coriander powder.
• Mix quickly so the spices don’t burn.

Step 5: Cook the Guava
• Add chopped guava pieces and cook for 2-3 minutes..
• Add guava pulp gravy and salt and mix well.
• Cover and cook on low flame for 2-3 minutes, stirring occasionally.

Step 6: Sweet Balance
• Add jaggery according to your taste.
• Mix gently and cook for another 2–3 minutes until slightly soft but not mushy.

Step 7: Serve
• Turn off the flame.
• Serve warm with rotli, thepla, or as a side dish.

Tips for Perfect Jamrukh Marcha Nu Shaak
• Use ripe but firm guavas for best texture. I am using small guava, that’s what I found in grocery store here in Toronto, Canada. But use the big guava if available.
• Adjust jaggery based on sweetness of guava.
• Do not overcook—guava should hold its shape.
• For extra flavor, you can add a pinch of red chili powder if you prefer more heat.

This traditional Gujarati Guava Chili Sabji is proof that simple ingredients can create extraordinary flavors. Try it once, and it might become your seasonal favorite!