Ingredients for Avocado Chutney
- 1 ripe avocado
- 1/2 cup chopped tomatoes
- juice of 1 lime (or lemon juice, to taste)
- 1/2 cup desiccated coconut, roasted
- 2 tablespoons finely chopped shallots
- 4-5 garlic cloves, roasted
- 1/2 teaspoon salt (or to taste)
- 1/4 cup packed cilantro leaves
- 1-2 green chilies (like serrano or Thai bird's eye), finely chopped
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How to Make Avocado Chutney
- Dry roast 2 tablespoons of unsweetened shredded coconut in a dry skillet over medium heat, stirring constantly until uniformly golden brown (about 2-3 minutes).
- While coconut roasts, mash 1 ripe avocado in a medium bowl.
- Add 1/4 cup of the roasted coconut to the mashed avocado along with 1/2 cup chopped tomatoes and the juice of 1 lime.
- Mix well to combine.
- In the same skillet, dry roast 4-5 cloves of garlic (with their skins on) over medium heat until the skins begin to brown and slightly char (about 5 minutes).
- Remove the garlic cloves from the skillet and let them cool slightly. Then, peel off the skins.
- Add the roasted garlic cloves, 2 tablespoons finely chopped shallots, 1/2 teaspoon salt, and 1/4 cup packed cilantro leaves to a blender or food processor. Process until you achieve a smooth paste.
- Add the garlic-shallot paste to the avocado mixture.
- Stir in 1-2 finely chopped green chilies (adjust to your spice preference).
- Mix everything thoroughly to combine.
- Garnish with the remaining roasted coconut and serve immediately with dosas or puris. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
22g
Fat
21g
Carbs
5g
