AVOCADO CHUTNEY

Avocado Chutney image

This is an interesting recipe from Flatbreads and flavors by Jeffery Alford and Naomi Duguid. I have to try this when avocados are in season this year. According to the author, this chutney goes well with puris and dosas.

Provided by daisy M

Categories Asian

Time 15m

Yield 3 cups

Number Of Ingredients 10

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Ingredients

1 large avocado, peeled and pitted (or 2 small)
1 small tomatoes, chopped
2 tablespoons lemon juice or 2 tablespoons lime juice
1/4 cup shredded fresh or desiccated coconut (unsweetened)
2 tablespoons shallots, finely chopped
2 garlic cloves, unpeeled
1/2 teaspoon salt
1/4 cup cilantro, finely chopped
1 Thai chiles or 2 jalapenos, finely chopped
2 tablespoons shredded or desiccated coconut

Steps:

Dry roast the 2tbsp of coconut in a dry skillet on medium heat. Stir constantly until uniformly golden brown.
In a bowl, mash avocado. Add 1/4 cup of coconut, tomato and lime juice. Mix well.
In a skillet, dry roast garlic cloves with skin over medium heat until skins start to brown. Remove skin and place in a blender. Add shallots to the blender along with salt and process to a paste.
Add the garlic paste to the avocado mixture. Also, add cilantro and chilies. Stir well to mix. Garnish with roasted coconut and serve with dosas or puris.

Nutrition Facts : Calories 188.9, Fat 14.8, SaturatedFat 4.3, Sodium 420.3, Carbohydrate 15.3, Fiber 6.3, Sugar 5.7, Protein 2.6

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