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

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

*** Explore more Avocado Chutney Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#15-minutes-or-less #time-to-make #course #cuisine #preparation #low-protein #appetizers #condiments-etc #asian #vegan #vegetarian #dips #dietary #low-in-something