A smooth and silky chutney that will go very well with most Indian foods. Source: www.chackoskitchen.com
Total Time: 15 min
Ingredients* Avocado scooped – 3 * Grated Coconut – 1 cup * Shallots – 2 * Green Chillies – 2-3(as per your taste) * Ginger – 1 inch size * Garlic – 1/2 tbsp * Salt – to taste * Lime Juice or Vinegar – 1/2 tbsp * Mustard Seeds – 1/2 tsp * Red Chillies – 2-3 * Curry leaves – a few * Oil – 1 tsp
1. Grind together all ingredients from Avocado to Salt into a smooth paste adding necessary Water. 2. Heat oil in a pan and pop Mustard seeds. Add Red Chillies and Curry Leaves. Add the ground ingredients, mix together and heat for a 7 minutes. 3. Do not boil, or it will split (curdle like Yoghurt) and spoil. === Serve with rice and curry
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
You can’t always tell if an avocado is ripe just by its color.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados