Avocado Chutney

daisy M's Note:

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.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Yield: 3 cups

• 1 large avocado , peeled and pitted (or 2 small)
• 1 small tomato , chopped
• 2 tablespoons lemon juice or 2 tablespoons lime juice
• ¼ cup shredded fresh or desiccated coconut (unsweetened)
• 2 tablespoons shallots , finely chopped
• 2 garlic cloves , unpeeled
• ½ teaspoon salt
• ¼ cup cilantro , finely chopped
• 1 serrano peppers or 1 Thai chiles or 2 jalapenos , finely chopped
• 2 tablespoons shredded or desiccated coconut

Directions:

1. Dry roast the 2tbsp of coconut in a dry skillet on medium heat. Stir constantly until uniformly golden brown.
2. In a bowl, mash avocado. Add 1/4 cup of coconut, tomato and lime juice. Mix well.
3. 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.
4. 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.

Reviews

[fluffernutter]

Oh. My. Gosh. This is sensational. We ate it on seared tuna steaks, and every bite was just heavenly.