Avocado Chutney

Recipe by daisy M
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large avocado, peeled and pitted (or 2 small)
  • 1
    small tomatoes, chopped
  • 2
    tablespoons lemon juice or 2 tablespoons lime juice
  • 14
    cup shredded fresh or desiccated coconut (unsweetened)
  • 2
    tablespoons shallots, finely chopped
  • 2
    garlic cloves, unpeeled
  • 12
    teaspoon salt
  • 14
    cup cilantro, finely chopped
  • 1
    1 Thai chiles or 2 jalapenos, finely chopped
  • 2
    tablespoons shredded or desiccated coconut
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DIRECTIONS

  • 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.
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