Avocado is a rich, buttery fruit but very bland to eat it by itself. You must be familiar with the guacamole(a dip made out of avocado) found in the Mexican cuisine. Just by adding a few spices you can amp up the flavor, increase the heat and blend it to an unbelievable tasting indian style chutney. With a healthy dosage of heart-healthy fats in every spoonful, you can gobble up the chutney as a spread for crackers or as a dip for vegetables. I actually prepared this chutney to accompany my Dosa . It tasted out of the world and I am sure you will love this chutney just like we did. Here goes the recipe,
1 ripe Avocado
5 pearl onions
2 green chili
3 Garlic cloves
1/4 cup Cilantro packed
Few Curry leaves
1 tsp Tamarind
2 dry red chili
1/2 tsp Cumin seeds
1 tbsp Urad dal
Salt, to taste
1 tsp +1 tsp Oil
1/2 tsp mustard seeds
1/2 tsp Urad dal
1 pinch Asafoetida
Few Curry leaves
- Cut the avocado in half, twist and open. Carefully remove the seed. Now score vertical and horizontal lines without piercing the skin and gently scoop out with a spoon.
- Roast the dry red chili, cumin seeds and urad dal in 1 tsp of oil.
- Let cool, grind to a coarse powder and keep aside.
- In the same pan, heat the remaining oil, add the onions, green chili, garlic, curry leaves and tamarind and saute for 3-5 mins.
- Finally add the cilantro, saute for a min.
- Switch off and let it cool.
- In a blender, add the onion-cilantro mixture along with avocado, salt and grind coarsely.
- Now add the ground spice powder and pulse it until smooth (or bit chunky if you like it).
- Transfer it a bowl and add the optional seasoning.
- Serve the chutney with idly or dosa.