In a bowl add guava, salt, sugar, vinegar, red chilli powder and mix everything properly and keep aside for further use.

In a kadai heat oil and add ginger, black pepper cons, cloves saute for a minute.

Then add the guava mixture, water, cover and cook on low flame for 15-20 minutes.

Remove the lid and add guava juice and continue cooking for 5-10 or until soft and thick.

Now add the coriander stems and cook for 2 minutes, switch off the flames and let it cool down.

Store in the fridge in a airtight container.