Avocado Chutney

Ingredients

• 2 ripe avocados, peeled and pitted 2 ripe avocados, peeled and pitted
• 1 cup (240ml) fresh cilantro leaves 1 cup (240ml) fresh cilantro leaves
• 2 green chilies, seeded and chopped 2 green chilies, seeded and chopped
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 teaspoon (5ml) cumin seeds 1 teaspoon (5ml) cumin seeds
• 1/2 teaspoon (2.5ml) salt 1/2 teaspoon (2.5ml) salt
• 1/4 teaspoon (1.25ml) black pepper 1/4 teaspoon (1.25ml) black pepper
• 1/4 cup (60ml) water 1/4 cup (60ml) water

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 7g, 1g
• Protein: 2g
• Fiber: 5g
• Salt: 0.6g

Preparation

1. 1.
   In a blender or food processor, combine the avocados, cilantro leaves, green chilies, lime juice, cumin seeds, salt, and black pepper.
2. 2.
   Blend until smooth, adding water gradually to achieve the desired consistency.
3. 3.
   Taste and adjust the seasoning if needed.
4. 4.
   Transfer the chutney to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve chilled and enjoy with your favorite Indian dishes or as a dip with chips or crackers.

Treat your ingredients with care...

• Avocado — Make sure the avocados are ripe but not overly soft. They should yield slightly to gentle pressure when ripe.
• Cilantro — Use fresh cilantro leaves for the best flavor. Wash and pat them dry before using.
• Green chilies — Adjust the amount of green chilies according to your spice preference. Remove the seeds for a milder heat.
• Lime juice — Use freshly squeezed lime juice for the best flavor.
• Cumin seeds — Toast the cumin seeds in a dry pan over medium heat for a few minutes until fragrant before using to enhance their flavor.

Tips & Tricks

• For a creamier texture, add a tablespoon of yogurt or coconut milk to the chutney.
• Customize the spiciness by adjusting the amount of green chilies or adding a pinch of red chili powder.
• Add a teaspoon of honey or maple syrup for a touch of sweetness if desired.
• Serve the chutney as a spread on sandwiches or wraps for an extra burst of flavor.
• Make a larger batch and store it in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Avocado Chutney as a side dish or condiment alongside your favorite Indian dishes such as samosas, pakoras, or biryani. It also pairs well with grilled meats, roasted vegetables, or as a dip with tortilla chips or pita bread.

Presentation advice

Garnish the Avocado Chutney with a sprinkle of chopped cilantro leaves and a drizzle of olive oil for an elegant presentation. Serve it in a small bowl or ramekin to showcase its vibrant green color.