Avocado chutney
Author: Ujwala Chintala
Recipe type: Main Course, Appetizer
Cuisine: Indian
Serves: 4
- 2 cups avocados
- ½ cup - fresh coconut. While I prefer fresh, you can use frozen.
- 4 - green chilies or red chilies
- ½ tsp - coriander seeds or powder
- Salt
- ½ tsp - Lemon/lime juice
- 2 - garlic cloves
- 2 tbsp - healthy high smoking point oil as coconut oil or avocado oil
- 5 - curry leaves
- ½ tsp - cumin
- ½ tsp - black mustard seeds - optional
- 1 tsp - black gram (urad) lentils
- Cilantro
- Cut avocado into half, remove skin, seed and discard.
- Mash avocado.
- Cut fresh coconut into pieces.
- In a blender, add coconut, green/red chilies, salt and garlic. Grind till smooth.
- Add to avocado mash. Add lime/lemon juice and mix well.
- Now prepare for tampering.
- In a small pot add oil, heat to medium.
- Add mustard seeds. when they splutter, add cumin. fry till golden brown.
- Now add black gram seeds. Fry till brown color.
- Add curry leaves. When they stop spluttering, turn off heat.
- Pour the oil on the chutney.
- Garnish with chopped cilantro.
- Serve with chips, rice or quinoa.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/avocado-coconut-chutney/
3.5.3251