Spicy Avocado Chutney

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,

Ingredients:

1 ripe Avocado

5 pearl onions

2 green chili

3 Garlic cloves

1/4 cup Cilantro packed

Few Curry leaves

1 tsp Tamarind

Pinch Asafoetida

2 dry red chili

1/2 tsp Cumin seeds

1 tbsp Urad dal

Salt, to taste

1 tsp +1 tsp Oil

Seasoning (optional)

1/2 tsp mustard seeds

1/2 tsp Urad dal

1 pinch Asafoetida

Few Curry leaves

How to:

• 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.