Avocado chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course, Appetizer
Cuisine: Indian
Serves: 4
Ingredients
  • 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
Instructions
  1. Cut avocado into half, remove skin, seed and discard.
  2. Mash avocado.
  3. Cut fresh coconut into pieces.
  4. In a blender, add coconut, green/red chilies, salt and garlic. Grind till smooth.
  5. Add to avocado mash. Add lime/lemon juice and mix well.
  6. Now prepare for tampering.
  7. In a small pot add oil, heat to medium.
  8. Add mustard seeds. when they splutter, add cumin. fry till golden brown.
  9. Now add black gram seeds. Fry till brown color.
  10. Add curry leaves. When they stop spluttering, turn off heat.
  11. Pour the oil on the chutney.
  12. Garnish with chopped cilantro.
  13. Serve with chips, rice or quinoa.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/avocado-coconut-chutney/