Avocado Chutney Recipe

Ingredients for Avocado Chutney

• 1 ripe avocado
• Tomatoes
• Lemon Juice
• Desiccated Coconut
• 2 tablespoons finely chopped shallots
• 4-5 cloves garlic
• 1/2 teaspoon salt
• 1/4 cup packed cilantro leaves
• Serrano Peppers

How to Make Avocado Chutney

1. 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).
2. While coconut roasts, mash 1 ripe avocado in a medium bowl.
3. 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.
4. Mix well to combine.
5. 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).
6. Remove the garlic cloves from the skillet and let them cool slightly. Then, peel off the skins.
7. 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.
8. Add the garlic-shallot paste to the avocado mixture.
9. Stir in 1-2 finely chopped green chilies (adjust to your spice preference).
10. Mix everything thoroughly to combine.
11. Garnish with the remaining roasted coconut and serve immediately with dosas or puris. Enjoy!