Peru Chutney

Ingredients

• 2 big and firm guavas (peru)
• 2 tablespoons sesame oil
• ½ teaspoon cumin seeds
• 1 tablespoon split Bengal gram (chana dal)
• 1 tablespoon split skinless black gram (dhuli urad dal)
• 2 medium onions, roughly chopped
• 3-4 dried red chillies
• Salt to taste
• A small lemon sized tamarind ball
• Tempering
• 1 tablespoon sesame oil
• 1 teaspoon split skinless black gram (dhuli urad dal)
• ½ teaspoon mustard seeds 
• 10-12 curry leaves
• 3-4 dried red chillies
• To serve
• Idlis as required

Method

1. Cut the guava into 1 inch pieces. 
2. Boil sufficient water in a deep pan. Add the guava pieces and boil for 6-8 minutes. Drain the pieces into a bowl. Allow to cool.
3. Heat sesame oil in a non-stick pan. Add cumin seeds, split Bengal gram and split skinless black gram, mix and sauté till the grams turn golden brown.
4. Add onions, mix and sauté till they turn translucent. Add dried red chillies, mix and sauté for 1-2 minutes. Take the pan off the heat and allow the mixture to cool slightly.
5. Put the boiled guava in a mixer jar. Add the onions mixture, salt, tamarind and ½ cup water and grind to a fine chutney. Transfer the chutney into a serving bowl.
6. To make the tempering, heat sesame oil in a shallow non-stick pan. Add split skinless black gram and mustard seeds and sauté for a few seconds. Add curry leaves and dried red chillies and sauté for a few seconds. Add this immediately to the chutney. 
7. Serve with idlis.