पेरू चटनी | Peru Chutney | Sanjeev Kapoor Khazana

Pink guavas come in season only for a few months, so, let’s make the best of it and use it for making this delicious sweet, tangy and spicy chutney! A perfect accompaniment for idlis, dosas, etc.

PERU CHUTNEY

Ingredients

2 big guavas (peru)
2 tbsps sesame oil
½ tsp cumin seeds
1 tbsp Bengal gram (chana dal)
1 tbsp 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 tbsp sesame oil
1 tsp split skinless black gram (dhuli urad dal)
½ tsp mustard seeds
10-12 curry leaves
3-4 dried red chillies, stemmed
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, Bengal gram, and split skinless black gram and sauté till the gram turns golden brown.
4. Add onions, mix and sauté till they turn translucent. Add the dried red chillies 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 pour ½ cup water and grind to a fine paste.
6. To make the tempering, heat sesame oil in a non-stick shallow 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. Pour this immediately into the ground chutney.
7. Serve with idlis.

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