Avocado Chutney

Avocado classified as a fruit, has a green creamy and soft texture. It is not sweet and is generally used to prepare salads, dips and as in this recipe a chutney which is popular in my household to spread on hot toast!!!
Although it is fatty, avocados are said to reduce high cholesterol levels. It is generally not cooked and eaten raw – the ever popular mexican dip called Gaucamole is prepared with raw avocados!!
This recipe has the usual “indian” twist and tastes delicious!!!It is rich in all B vitamins, Vitamin E and K.

Ripe Avocado is used in the preparation of  this chutney… 

Night Face Creams are also prepared with avocadoes as it is rich in vitamins and very popular amongst people with dry skin!!!!!!

 Ingredients for 7-8 serves

2 Medium Sized Avocados
1 Tsp Oil
1 Tsp Mustard Seeds
1-2 Green Chillies
Few Fresh Coriander Leaves (finely chopped)
Pinch of Asafoetida Powder (optional)
4 Tbs Lime Juice
1/4 Tsp Salt

Avocado Chutney

Preparation

Slice the avocado in half, take the large seed out and scoop the pulp of the avocado and keep aside
Heat the oil in a small pan.  Add the mustard seeds
When it crackles, add the green chillies and asafoetida powder and saute for 40-50 seconds
Grind the above with the avocado pulp and salt  into a smooth paste
Pour in the lime juice to give the chutney a little tangy taste!!

The Avocado Chutney is ready to be spread on hot toasts or on sandwiches!!!!

Note:  Did you know that the Avocado does not ripen on the tree? – It ripens only after it is picked!!! If you want to use the avocado to prepare a dish on that day, choose a ripened one, which is between hard and soft to the touch on the outside!!
If you have picked an under ripe avocado and would like to hasten the ripening, place the avocado in a paper bag.
If the avocado is to be used after a few days, place it in the fridge!!! 

 

Comments

  1. Nalini Mukherjee says:

    Nice receipe Shobha….an Indian twist because of the mustard seeds.
    I make it like a guacomole with onions and tomatoes added to it.
    love it with toast.
    Thanks for the receipe

     
    • Shobha Krishnan says:

      Thanks Nalini – you are right the mustard seeds and the pinch of asafoetida – not to forget the coriander leaves………which tastes great…..must try with onions and tomatoes too….!!!

       

Speak Your Mind

*