Several years ago, I had chilli guava juice as a welcome drink at a party. The spiced mocktail tasted wonderful from the very first sip. The combination of sweet and spicy tastes in food has always appealed to me. With the addition of tangy notes, this drink felt like a party in my mouth.
In addition to being a great thirst quencher during hot summer days, this spiced chilli guava drink is also good for digestion.
A chilli guava drink by the 'Paper Boat' brand might be familiar to you. Likewise, my homemade chilli guava mocktail recreated the same taste as the juice.
Peru pyala is made by boiling guavas until they are soft and grinding them. Guava seeds are separated by passing the pulp through a sieve.
As opposed to boiling them on the stovetop, I pressure-cooked them.
Table of Contents:
About chilli guava juice
In India, guavas are tropical fruit that is available locally. The laxative properties of this fruit help with bowel movements, thereby providing relief from constipation.
Guava fruit is popularly eaten as such after being sprinkled with chilli powder and salt.
Making juice like this is a great way to incorporate guava fruit into your diet if you prefer not to eat the fruit as such.
A delicious welcome drink, chilli guava juice cleanses the palate and serves as an appetizer to prepare the stomach for a heavy meal.
The addition of black salt and spices to the drink helps with digestion, just as they do in mango jaljeera.
- Green chilli
- Spice powders - Roasted cumin powder and chilli powder
- Salt or Black salt
Please refer to the recipe card for the correct measurement of ingredients.
How to make chilli guava juice
- Wash the guavas and cut them into quarters & place them in a bowl.
2. Add spice powders, green chilli, mint leaves, salt and water.
3. Place the bowl in a pressure cooker and cook for 2 whistles.
4. Remove the green chilli and discard it.
5. Blend everything well and pass through a sieve.
6. Add sugar to the sieved juice.
7. Squeeze in the lemon juice and stir well till the sugar dissolves completely.
Store in the refrigerator in bottles and serve chilled.
If you do not like a strong chilli flavour or prefer your drink to be less spicy then you can skip adding green chilli
You can add Kashmiri red chilli powder instead of regular chilli powder. This will not only reduce the spice level of the drink but will also give an excellent colour to the drink.
I have rimmed the glass with sugar, but you can dip the glass in a combination of red chilli powder and salt.
This recipe is
- High Fibre
- Low Calorie
- Low Carb
- Nut Free
- Zero Oil / Oil-Free
I have used sugar to sweeten the chilli guava juice. You can use jaggery, honey, or any sweetener of your choice.
But keep in mind that it will change the colour of the drink to brown.
You can use simple syrup if you have it on hand instead of using sugar.
I have pressure cooked the fruits along with spice powders. But you can also boil them on the stovetop till the guavas are cooked soft.
Instead of adding the spice powder to the guavas before cooking, you can also add them along with sugar at the last.
Always serve the chilli guava juice chilled. Avoid adding ice cubes, which will water down the drink and alter the taste.
I make this in bulk and store it in refrigerator bottles. Even though it keeps well for at least 10 days, it always goes fast.
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Chilli Guava Juice - Peru Pyala Recipe
- 2 guavas
- 1 green chilli slit lengthwise
- 1 fistful of mint leaves
- ½ teaspoon roasted cumin powder
- 1 teaspoon red chilli powder
- ½ teaspoon black pepper powder optional
- ½ cup sugar
- 4 cups water
- ¼ teaspoon salt or black salt
- juice from 2 to 3 lemons
- Wash the guavas and cut them into quarters.
- To a pressure cooker, add the guavas, mint leaves, roasted cumin powder, red chilli powder, green chilli, salt and 1 cup of water.
- Close with lid and cook for 2 whistles over medium flame. Switch off the stove.
- After the pressure releases, open the lid. Let it cool down completely.
- Remove the green chilli and discard it. Transfer all the ingredients along with the water to a blender jar.
- Add 3 more cups of water and blend till smooth.
- Pass it through a sieve to strain the seeds of the guava and discard them.
- Stir in sugar and lemon juice to the juice & mix well for the sugar to dissolve completely. Refrigerate till it is time to serve.
- Spread some sugar on a plate. Apply lemon juice around the rim of the serving glasses and dip them into the sugar.
- Pour the chilled chilli guava juice into the glasses and serve immediately.
- To cook in Instant Pot: Place the ingredients in the inner pot & close with the lid and cook for 3 mins with the vent in sealing position at high pressure. After the cooking cycle completes, wait for 5 mins and do a quick release. Open the lid.